vegetable - wild rice, basmati rice
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Wild and Basmati Rice
Wild rice has a wonderful, nutty flavour and is almost never served alone but is used as a forth to half of
the white rice. It needs, however much more cooking time than the Basmati, or most other rices (except
brown) and so is usually pre-cooked for at least 15 -20 minutes. The parsley is optional.
150 g. Basmati rice
50 g. wild rice
1 sm. onion
1/2 t. salt
Simmer the washed wild rice in a little water for 15 minutes and drain. Chop the onion finely and either
use a little butter to sauté it or wet sauté (sweat) with a little water until soft.
Add the wild rice and continue to
sauté for a few minutes. Add the Basmati rice and 400 ml. of water. Allow to boil for a few minutes or so
before lidding. Lower heat to allow a gentle simmer. After 20 minutes or so, add a tablespoon of minced
parsley and fluff rice with a fork, piling toward the middle. (If it seems too wet at this point, allow to cook
without the lid to dry for a few minutes.) Re-lid and allow to rest off the heat for several minutes.
Note: As with all grains, the age of the rice will affect the amount of water used. Rice that has been stored
for a long period of time requires less.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant