Wild Rice with Spinach and Hazelnuts

Description

The thing about wild rice is that it's really much better as a component in a rice "medley." I like to use equal parts long-grain brown rice and wild rice in this dish. You may do whatever you like. This dish isn't exactly efficient as it requires three different cooking vessels - but darned tasty.

Ingredients

1/2 cup wild rice 1/2 cup long grain brown rice 2 each shallots, or a good-sized leek, or a medium onion 3 cloves garlic, minced 1 1/2 cup (packed) fresh spinach hazelnuts, toasted and chopped butter sea salt and black pepper

Preparation

Rinse wild rice. Set a medium sized saucepan full of water to boil and cook rice until tender, 30-40 minutes.

In a separate pot, bring 1 cup water to boil and add brown rice. Cover, turn heat to low, and cook until all of the water is absorbed and the rice is tender.

If rices are cooked before you are ready to assemble the dish, take care to keep them moist and warm.

In a small saute pan, heat butter with a little bit of olive oil.

Carmelize shallot, leek, or onion, then turn heat down slightly and add garlic. Cook a bit more, until the "bite" is dissipated.

Combine rices, the butter-and-onion mixture and raw spinach.

Cover and heat until spinach is wilted, just a few moments.

Sprinkle on hazelnuts and season to taste with pepper and salt.

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Reviews

8/14/12

gardenwife says:

I found your recipe while searching Google for local sources of long-grain wild rice. I guess the opensourcefood URL snagged the word "source". LOL This recipe sounds wonderful. Where do you buy your wild rice? The places in our town only offer good rice in very small, very expensive packages. Do you buy your rice in bulk?

8/14/12

Minerva84 says:

It looks very good! I'll try to do it!

8/14/12

MissJ9 says:

Yes, I get my wild rice in the bulk section of the market, but I know those tiny, expensive packages of which you speak.

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