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.
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
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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