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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I bought a package of Camargue Red Rice Blend (Riz Rouge). It contained 60% long grain parboiled brown rice; 20% California wild rice; and 20% Camargue red rice. Never had this blend before and here is the recipe I came up with. hope you enjoy. I am quite sure you could use all red rice if you wish. ** This is a very good time to use Peppers, Onions and Mushrooms. it is something that I always have in my freezer. but don't cut the recipe because this is very good cold the next day. Ingredients:
2 1/2 cups rice |
3 3/4 cups vegetable stock (use homemade or a good low sodium brand) |
2 teaspoons olive oil or 2 teaspoons canola oil |
1 large yellow onion, diced |
1 red pepper, diced |
1 yellow pepper, diced |
1/2 green pepper, diced |
5 white mushrooms, diced |
3 -4 garlic cloves, minced |
1/2 teaspoon fresh ground black pepper |
sea salt (optional) |
Directions:
1. Wash rice well, removing any foreign objects.
2. Place rice and stock into rice cooker and start.
3. Heat oil over medium-high heat, add onions and saute until translucent.
4. Add all the peppers, saute until they JUST START to soften.
5. Add mushrooms and garlic. Saute until mushrooms begin to give off their liquid.
6. Remove from heat. Add pepper and salt (if using) Combine well.
7. When rice is done, toss everything together and serve.
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