Wild Rice with Roasted Peppers and Toasted Almonds |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Nutty wild rice pairs nicely with turkey, and the addition of roasted red peppers makes the dish visually stunning. Ingredients:
1/4 pound shallots (about 4 medium), thinly sliced crosswise into rounds |
4 garlic cloves, thinly sliced crosswise |
2 tablespoons olive oil |
2 cups wild rice (11 ounces), rinsed and drained |
3 1/2 cups reduced-sodium chicken broth (28 fluid ounces) |
3 1/2 cups water |
2 red bell peppers |
1 tablespoon unsalted butter |
1 cup sliced almonds with skins (3 1/2 ounces) |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon sherry vinegar |
Directions:
1. Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), about 1 1/4 hours.
2. Meanwhile, preheat broiler.
3. Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel, then cut into 1/2-inch pieces.
4. Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
5. Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds, and vinegar. Transfer to a serving dish.
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