Wild rice is not a rice at all, but rather a tall aquatic grass that grows in Japan, China and the great lakes region of North America.
Ingredients Used:
- 1 tablespoon of olive oil
- 1 medium onion, finely chopped
- 2/3 cup (105 g/4 oz) wild rice
- 1/2 cup (90 g/3 oz) long-grain rice
- 400 ml (14 fl oz) salt-reduced vegetable stock (broth)
- 8 pickled hot green chillies, drained
- 4 roma (plum) tomatoes, cored and thinly sliced
- 150 g (5 oz) rocket (arugula)
- 250 g (8 oz) bocconcini (baby mozzarella balls)
pesto vinaigrette:
3 tablespoon of olive oil
3 tablespoon red wine vinegar
2 tablespoons of red (sun-dried tomato) pesto
salt and freshly ground black pepper
Making recipe:
1. Heat oil in a saucepan and sweat onion until transparent. stir in wild rice and long grain rice. Add stock and bring to a boil, uncovered. cover pan; cook over low heat 15 to 20 min or until all liquid is absorbed. The rice should be light and fluffy with steam holes on the surface. Turn off heat, let stand, covered, 5 min. Remove pan from heat, uncover and let cool. Loosen grains occasionally with a fork.
2. Remove seeds from 4 chillies; slice into rounds. keep remaining chillies whole.
3. To make pesto vinaigrette, whisk oil, vinegar, pesto, salt and pepper in a large bowl. carefully fold in cooked rice, chopped chillies and tomatoes.
4. Divide rocket leaves among plates. Spoon rice salad onto plates. Add bocconcini. Garnish with whole chillies.
health guide
Wild rice contains more protein than rice does and is richer in lysine, the amino acid that is lacking in most grains. Amino acids are essential for human growth and function.
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