Nov 10, 2006
Wild Rice Risotto
- 1 cup water
- 1/4 cup raw wild rice
- 4 cups water with 1 tbsp chicken oxo
- 2 tsp olive oil
- 4 scallions, minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 tsp dry tarragon
- 2 plum tomatoes, diced
- 2/3 cup coconut milk
- 1 cup thawed froz. peas (or fresh)
- 1 1/2 cup raw Arborio rice
- salt and pepper
- In a saucepan bring 1 cup of water to a boil. Add the wild rice, reduce the heat and simmer 25 minutes. Drain.
- Bring the water with oxo to a simmer in a saucepan and keep warm.
- Heat the olive oil in a dutch oven. Add scallions and saute 1 minute. Add garlic and stir 1 minute on medium heat. Add Arborio rice and increase heat to medium-high. Stir 2 minutes.
- Add the wine, wild rice, and tarragon, cook stirring until the liquid is absorbed. Add 1/4 cup of water with oxo at a time, over 20 minutes, stirring until absorbed after each addition.
- Add the tomatoes, coconut milk, and peas. Stir until absorbed. Season to taste.
- Serve!!!
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