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Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: Let's Eat

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Total:: 1 hr 10 min
Prep:: 10 min
Cook:: 1 hr

Yield:: 4 to 5 servings

Level:: Easy

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.

My Private Notes

Name: Warm Wild Rice Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 5 servings
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