Wild rice with amethyst onions
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wild rice |
| 2 | cups | ;water, boiling; plus more as needed |
| 4 | cups | Red onions; cut into 1/2-in pieces |
| 1 | cup | ;water |
| 3 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Olive oil |
| pinch | Salt | |
Directions
Place wild rice in a large heavy pot with 2 cups boiling water; cover and let sit about 30 minutes; drain.
Place onions in heavy skillet or soup pot. Add 1 cup water, 2 tablespoons red wine vinegar and 1 tablespoon olive oil; cover. Bring to a boil, lower heat and simmer for 5 to 7 minutes, until onions are rosy pink and tender. Remove from heat and let onions cool in pan for a few minutes. Drain onions, reserving liquid.
Combine reserved liquid with water tomeasure 2½ cups; add to drained wild rice with apinch of salt.
Cover, bring to a boil, and simmer over very low heat for 45 to 55 minutes, until rice is tender but chewy.
Turn off heat and let sit 5 minutes. Drain any excess liquid.
Combine cooked ricewith simmered onions and toss. Ad additional red wine vinegar, olive oil or salt to taste. Serves 6.
Per serving: 116 cal; 3 g prot; 2 g fat; 20g carb; 0 chol; 326 mg sod; 1 g fiber; vegan
Source: Vegetarian Times, Jan 94/MM by DEEANNE
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