Description
Wild rice-is an aquatic grass native to N. America.
It is higher in protein and zinc than brown rice and contains high amounts of lysine, potassium and phosphorus.
Ingredients
| 1 | Cup | wild rice |
| 1 | Cup | brown rice, japonica or red quinoa |
| 1 | leek (thinly sliced) | |
| 1⁄2 | Cup | fennel or celery |
| 2 | Clove | garlic |
| 1 | Teaspoon | thyme |
| 3⁄4 | Cup | pecans (toasted) |
| 1⁄2 | Cup | dried cranberries (or sundried tomatoes) |
| 1⁄4 | Cup | orange juice (freshly squeezed) |
| 1⁄2 | Cup | parsely (finely chopped) |
Instructions
To cook the grains:
1 c wild rice : 2.5 -3 water (makes about 4 c) bring to boil, simmer 55 mins. let stand 10 mins.
1 c. brown basmati, black japonica, millet or red or white quinoa (make about 3 c) :cook according to package instructions in broth or water.
- Heat olive oil or butter in a skillet over medium heat.
- Add diced leeks or onion and sauté until soft
- Add garlic, thyme.
- Add nuts and dried berries or veg.,* and rices, stir until all combined
- Lastly add herbs, orange juice and season with salt and pepper.
- Can use as a warm pilaf or salad.
* instead of sweet cranberries, I sometimes use dried shitake or porcini mushrooms- soak for 20 mins in warm water or marsala
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