- 3 1/2 cups water
- 2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
- 3 tablespoons butter
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 red bell pepper
- Salt and freshly ground black pepper
- 1/2 cup slivered almonds
- 3/4 cup frozen peas
- 1 1/4 teaspoons red pepper flakes
- 2 tablespoons freshly chopped parsley leaves
Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.