Photo: Warm Wild Rice Salad Recipe
Ingredients
- 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
Directions
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.
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By ChefAmy123
on September 05, 2011
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This rice turned out a little to spicy for me. Besides that, it was really good. Might try cooking in chicken broth next time and adding some fresh herbs instead of the pepper flakes. Loved the color of all the different veggies. Very pretty dish and well received at my dinner.
By peggysue70
Upstate NY
on May 23, 2011
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I found this dish to be a wonderful "comfort food." The taste was excellent, There was a little heat from the pepper flakes, but none the less delicious.
By T from Texas
on March 25, 2011
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Only try this IF you have stand-by viniagrette to put on it. It has virtually no taste. I decided to put a lemon viniagrette on it and eat it cold. It turned out fine. But, as is, don't try it. Love the Neely's, but no on this recipe...
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