Jennifer Mackenzie's combination of white rice, wild rice and pepper makes for a colourful visual effect as well as a great texture contrast.
- Portion size 6 servings
- Credits : © CanadianLiving.com
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 onion chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 1/2 cup chicken stock
- 1 1/2 cup vegetable stock
- 1 tablespoon white wine vinegar
- 1/2 cup wild rice rinsed and drained
- 1 cup long-grain rice
- 1/2 sweet red pepper diced
- 1/2 sweet yellow pepper diced
- 1/2 teaspoon salt
In large saucepan, melt butter over medium heat; cook garlic, onion, thyme and pepper, stirring occasionally, until softened, about 5 minutes. Add stock, 1-1/4 cups (300 mL) water and vinegar; bring to boil.
Add wild rice to saucepan and retum to boil; reduce heat, cover and simmer for 35 minutes. Stir in long-grain rice; cover and simmer for about 30 minutes or until rice is tender and liquid is absorbed. With fork, stir in red pepper and salt ; cover and let stand for 5 minutes.
Nutritional facts <b>Per serving:</b> about
- Protein 6 g
- Calories 200.0
- Total fat 3 g
- Total carbohydrate 31 g