Riz sauvage

Wild rice

A great side dish that may be served in combination with just about everything. This easy recipe may be prepared ahead of time and reheated just before serving. The quantities below are for two people. For a larger crowd, double or triple recipe.

1/2 cup wild rice
1 small onion
1 small carrot
1 tsp. olive oil
1/2 cup water
1/2 tsp. sea salt or table salt

Rinse the wild rice. Set aside. Peel and mince the onion. Peel the carrot, cut in quarters lengthwise and slice thinly crosswise.

In a heavy-bottomed saucepan — enamelware is ideal — heat the olive oil to sizzling. Add the minced carrots and onions and sauté, stirring, until the onions have wilted, about 2 minutes.

Add the rice, stir briefly, and add the water. Bring to a boil. Add the salt, turn down the heat and simmer until all the water is absorbed and the rice is tender, about 45 minutes.

If preparing the dish ahead of time, remove from heat before all the water is absorbed, and finish cooking just before serving. Serves 2.

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