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Recipe by: vyvian
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See below ingredients and instructions of the recipe
1 c Wild rice 1 c ;water
2 c ;water, boiling; plus more 3 tb Red wine vinegar
-as needed 2 tb Olive oil
4 c Red onions; cut into 1/2-in pn Salt
-pieces
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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