| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Rice wild uncooked |
| 5 |
md |
Onion red |
| 3 |
tb |
Red wine vinegar |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Place wild rice in a large pot with 2 cups of boiling water. Cover and let
sit 30 minutes. Then drain. Place onions chopped into 1/2 inch pieces in a
heavy skillet. Add 1 cup water, 2 tbs red wine vinegar and 1 tbs of olive
oil. Bring to a boil stir well, lower heat to simmer, cover and cook for 5
to 7 minutes until onions are rosey-pink and tender. Remove from heat and
let cool a few minutes. Drain onions and reserve the liquid. Combine
reserved liquid with water to measure 2 1/2 cups: add to drained rice with
a pinch of salt. Bring to a boil. Cover then simmer over very low heat for
45 to 55 minutes until rice is tender but chewy. Turn off heat and let sit
for 5 minutes then drain off any excess liquid. Combine the rice and
onions. Add 1 tbs red wine vinegar, 1 tbs olive oil and toss.
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