| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Low fat, Herbs, Rice and gr |
4 |
Servings |
INGREDIENTS
| 1 |
c |
WILD rice, washed |
| 3 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 2 |
ts |
Olive oil |
| 2 |
|
Shallot, peeled and chopped |
| 1 |
ts |
Fresh thyme, minced |
| 1 |
ts |
Lemon rind, grated |
| 1/4 |
c |
Almond slivers, blanched |
| 1/4 |
c |
Golden raisins |
|
|
Ground pepper, to taste |
INSTRUCTIONS
Combine wild rice, water and salt in a medium saucepan and bring to a boil.
Reduce heat and simmer, covered, until tender, about 40 minutes. Uncover
and toss in remaining ingredients. Serve immediately.
Recipe by: NEW YORK TIMES
Sent to me by Jane Rosenberg-Coombs by jfcoombs@avana.net on 1 Fe, b 97.
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