- Cooking Time:
- Preparation Time:
- 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
- sea salt and black pepper
- 1. Rinse wild rice. Set a medium sized saucepan full of water to boil and cook rice until tender, 30-40 minutes.
- 2. 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.
- 3. If rices are cooked before you are ready to assemble the dish, take care to keep them moist and warm.
- 4. In a small saute pan, heat butter with a little bit of olive oil.
- 5. Caramelize shallot, leek, or onion, then turn heat down slightly and add garlic. Cook a bit more, until the "bite" is dissipated.
- 6. Combine rices, the butter-and-onion mixture and raw spinach.
- 7. Cover and heat until spinach is wilted, just a few moments.
- 8. Sprinkle on hazelnuts and season to taste with pepper and salt.
- Download the .pdf.
- Get recipes, stories, reviews and more at food. according to me.
NotesThe 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.
Download the .pdf.
Get recipes, stories, reviews and more at food. according to me.
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