Warm Wild Rice Salad (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
3 1/2 cups water |
2 cups rice (1 cup long-grain brown rice and 1 cup wild rice) |
3 tablespoons butter |
1/2 cup diced onions |
1/2 cup diced celery |
1/2 cup diced carrots |
1/2 red bell pepper |
salt and freshly ground black pepper |
1/2 cup slivered almonds |
3/4 cup frozen peas |
1 1/4 teaspoons red pepper flakes |
2 tablespoons freshly chopped parsley leaves |
Directions:
1. Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
2. In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
3. In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
4. Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.
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