Basmati and Wild Rice Pilaf – rice – Hope you will like this one also, it is one of the best rice. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Most restaurants nowadays have vegetarian options available right on the menu. If not, ask your server if there is something that can be made for you. If you are at a more upscale restaurant, the chef will most likely be willing to whip up something for you, as it shows their talents and feeds their ego.
Ingredients (use vegan versions):
- 6 cups water
- 1/2 cup wild rice, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1 cup chopped onion
- 1 med. fennel bulb, quartered lengthwise, cored and chopped
- 1 teaspoon ground fennel
- 1 garlic clove minced
- 1/4 cup dry vegan white wine
- 1 cup basmati rice, rinsed well and drained
- 1 teaspoon lemon pepper, or to taste
- 2 tablespoons chopped parsley
- 3 tablespoons toasted pine nuts
Directions:
Bring 1 quart water to a boil and add the wild rice. Lower heat to a gentle boil, cover
and cook 30 to 35 minutes. Remove from heat and set aside. Heat the oil in a large
skillet. Add onion and saute over medium heat until tender. Add the fresh fennel, ground
fennel, garlic, vegan wine and cook over medium heat for about 5 minutes, until pan is nearly
dry. Bring remaing 2 cups water to a boil. Meanwhile add the basmati rice to the
skillet and saute for 5 minutes stirring as needed. Cover the skillet and lower the heat.
Cook over low heat for about 20 minutes, until the rice is tender. Turn off the heat.
Gently mix the wild rice into the basmati-onion mixture along with the pine nuts and
parsley. Add the lemon pepper to taste. Serve immediately or hold in a warm oven until
ready to serve.
Serves: 5
Preparation time: 45 min
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