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| Wild Black Rice |
Ingredients
1 onion (finely chopped)
2 tablespoons butter
1 glass black rice
1 glass barley
2 glasses mushroom (chopped)
1 carrot (diced)
4 glasses vegetable stock
1/2 glass flat leaf parsley (chopped)
zest of 1 lemon
1/3 glass pine nuts
Cooking Instructions
Let wild rice sit in cold water for fifteen minutes before cooking. Saute onion and carrot with butter for five minutes and later add mushroom. Stir until onion is soft. Add wild rice and barley and stir two minutes. Pour vegetable stock. Add pepper and salt. Bring to the boil and later cover and simmer on low almost sixty minutes. If after sixty minutes there's still some water, take the lid off and cook bit more. Roast pine nuts in a toaster oven on a non-stick frying pan. Let them cool off. When rice is cooked add lemon zest, parsley and pine nuts. Fluff rice with a fork before serving. Serve hot.
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