Tuesday, January 26, 2010

Asian Wild Rice

This rice is great hot or at room temperature. I like placing grilled salmon on top and serving mixed greens with a miso dressing. xo

1 C Long Grain Rice, Brown or White or Jasmine
1 C Wild Rice
4 C Chicken Broth
4 Stalks Celery, Chopped
8 Green Onions, Chopped
2 C Edamame Peas or Peas
1/2 C Dry Roasted Slivered Almonds
1/4 C Olive Oil
2 T Rice Wine Vinegar
2 T Sesame Oil
1 t Red Pepper Flakes
Salt & Pepper to taste

Place chicken broth in a medium size stock pot. Add the rice & wild rice and bring to a boil, reduce heat to low, cover and let cook for 40 minutes. Let cool.

Whisk together olive oil, rice wine vinegar, sesame oil. red pepper flakes , salt and pepper.

In a large bowl mix together cooled rice. celery, green onions, peas, & almonds and dressing, check for seasoning.

No comments:

Post a Comment