Nutted wild rice (culinary amer)
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Golden raisins |
| 2 | tablespoons | Red wine vinegar |
| ¼ | cup | Water |
| ½ | cup | Wild rice |
| 2½ | cup | Low-sodium chicken broth, boiling, divided |
| ½ | cup | Brown rice |
| ½ | cup | Slivered almonds |
| ¼ | cup | Chopped fresh parsley |
| Salt and pepper, to taste | ||
Place raisins, vinegar, and water in small saucepan, bring to a boil; reduce heat and simmer 5 minutes. Set aside. Combine wild rice and 1¼ cups stock; cook, covered on top of double boiler over simmering water, 1 hour. Place brown rice and remaining stock in saucepan. Bring to a boil.
Reduce heat to low and simmer until all water is absorbed, about 50 minutes. Toast almonds over low heat until lightly brown. Combine wild rice, brown rice, raisins, almonds, and parsley in large mixing bowl.
Season to taste with salt and pepper.
CREDITS: [www] Recipe from COMPUCOOK.com, Culinary America Series. Edited for MasterCook by PATh (1997).
Recipe by: Kitchen at CompuCook / Ten Speed Posted to MasterCook Digest V1 #214 by Adams <adamsfmle@...> on Feb 22, 1997.