The sauté smell will fill the house with aromas beyond your imagination.
A fragrant, chewy salad that I like to serve with melon. I shape the rice into a ring on a round platter and place bite-size chunks of cantaloupe and honeydew in the centre.
This wild rice with pine nuts dish has crunch and when grains are cooked in a decent vegetable stock, the flavour profile is at its best.
Prep Time: 45 minutes
Chilling Time: 1 hour
Serves: 8
Ingredients:
1 cup organic wild rice
1 cup brown rice
½ tsp. salt
¼ cup olive oil
¼ cup lemon juice
3 tbsp. canola oil
2 tbsp. cider vinegar
2 cups mushrooms, sliced
4 cloves garlic, minced
2 celery stalks
1 red pepper, diced
1 – 14 oz can cannellini beans, drained
1 cup roasted pine nuts
2 tbsp. freshly chopped parsley
Method:
- Rinse wild and brown rice.
- Bring 4 ½ cups water to a boil. Stir in rice and salt. Cover, reduce heat, and simmer for 45-55 minutes or until just tender.
- When cooked, combine wild and brown rice in bowl and set aside to cool. As rice cools, add olive oil and lemon juice to prevent the rice sticking. Combine canola oil, vinegar, and mushrooms in a small bowl. Allow to marinate for at least 1/2 hour.
- Heat skillet over medium heat. Add marinated mushrooms (along with any marinade that has not been absorbed) and minced garlic. Cook until mushrooms are just tender, about 3 minutes.
- Stir mushrooms, leftover marinade, celery, red pepper, cannellini beans and pine nuts into rice; mix well. Finish cooling in refrigerator at least 1 hour. Serve on a bed of romaine lettuce.
Tip: Moulds well into individually shaped servings or as a ring.
