| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Rice, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Wild rice |
| 7 | c | Water |
| Salt | ||
| 1/2 | c | Basmati rice, rinsed and |
| drained | ||
| 3/4 | c | Tangerine juice, about 4 |
| tangerines | ||
| 1/2 | c | Dried currants |
| 3 | Tangerines | |
| Champagne wine vinegar | ||
| 2 | T | Light olive oil |
| 2 | T | Pine nuts, toasted |
| minutes. |
INSTRUCTIONS
Place the wild rice in a large saucepan; cover with 1 quart water, add 1/2 teaspoon salt and bring to a boil. Reduce the heat to a gentle boil; cover and cook until the grains are tender but still chewy, about 30 to Bring the remaining 3 cups water to a boil in a medium-size saucepan; add the basmati rice and 1/2 teaspoon salt. Cook for 8 to 10 minutes, until just tender. Drain and cool, then add to the wild rice. In a small saucepan over medium heat, heat the tangerine juice just to boiling; pour over the currants to plump them. Peel and section the tangerines, removing the seeds and threads. Toss the rice with the currants, tangerine juice, 1/2 tablespoon Champagne vinegar, and the olive oil. If necessary, adjust the seasoning with salt and a splash of vinegar. Add the tangerines and the toasted pine nuts just before serving at room temperature. VARIATION: Use oranges and their juice in place of tangerines. Using a sharp knife, remove the peel and white pith from the orange by slicing off the top and bottom, then working down the sides. Hold the orange over a bowl to catch the juice and cut each section loose by slicing down next to the membrane.
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 185.5mg
Potassium: 558.5mg
Carbohydrates: 45.9g
Fiber: 5g
Sugar: 22.8g
Protein: 7.2g