| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Side dish, Vt |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Wild rice |
| 2 |
c |
;water, boiling; plus more as needed |
| 4 |
c |
Red onions; cut into 1/2-in pieces |
| 1 |
c |
;water |
| 3 |
tb |
Red wine vinegar |
| 2 |
tb |
Olive oil |
|
pn |
Salt |
INSTRUCTIONS
Place wild rice in a large heavy pot with 2 cups boiling water; cover and
let sit about 30 minutes; drain.
Place onions in heavy skillet or soup pot. Add 1 cup water, 2 tablespoons
red wine vinegar and 1 tablespoon olive oil; cover. Bring to a boil, lower
heat and simmer for 5 to 7 minutes, until onions are rosy pink and tender.
Remove from heat and let onions cool in pan for a few minutes. Drain
onions, reserving liquid.
Combine reserved liquid with water tomeasure 2 1/2 cups; add to drained
wild rice with apinch of salt.
Cover, bring to a boil, and simmer over very low heat for 45 to 55
minutes, until rice is tender but chewy.
Turn off heat and let sit 5 minutes. Drain any excess liquid.
Combine cooked ricewith simmered onions and toss. Ad additional red wine
vinegar, olive oil or salt to taste. Serves 6.
Per serving: 116 cal; 3 g prot; 2 g fat; 20g carb; 0 chol; 326 mg sod; 1 g
fiber; vegan
Source: Vegetarian Times, Jan 94/MM by DEEANNE
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