Wild rice is so healthy and cool. Discovered by the Native Americans, it's mixed with black seeds (the "wild" part) which are actually grass seeds rather than real rice. Full of fibers and vitamins. Red rice is another favorite, with more whole goodness and a delicate hint of flavor. So we bought a mix of basmati, red and wild rice and decided to give it a delicious and healthy go with bell peppers, freshly roasted almonds and grated Parmesan. Really, really delicious. You must try this as soon as you get the chance. :)
Ingredients (serves 2):
- 125 uncooked wild rice (or wild & red rice)
- 60 g raw almonds
- 1 large red bell pepper - 300 g
- 1 medium-large orange bell pepper - 200 g
- 75 g grated Parmesan
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- salt and pepper
- 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
- 1/2 teaspoon chili powder
- 500 ml vegetable stock (optionally, but it's more flavorful than water)
Get the rice. If you can't weigh it, 125 g should measure 2/3 of a 200 ml glass. Put it in a medium pot:
Boil it according to package instructions, in vegetable stock (preferably) or water. In a small frying pan, put the almonds, without any oil, on low heat. Fry them for 10 minutes, agitating the pan once in a while:
When you can smell them without putting your nose close, it means they're done :P. Meanwhile, get the bell peppers and wash them.
Discard their cores then mince them in little pieces and fry them in the olive oil in a large pan:
Keep them in the pan until the rice is done (in about 15 minutes from now, probably). At some point spice them up with the chili, garlic, basil, salt and pepper, mixing:
When the rice is cooked, drain it if it didn't absorb all the liquid.
Turn off the heat underneath the bell peppers and add the rice:
Also add the grated Parmesan:
Mix well, then leave for a minute in the still warm pan so the Parmesan melts.
Put it on two plates (or medium bowls):
Top each plate with half of the roasted almonds. It's ready, dig in! :)
No comments:
Post a Comment