Rice Trilogy

Name: Rice Trilogy
Ingredients: 150 g basmati rice; 50 g red carmargue rice; 50 g wild rice; 500 ml water; 2 garlic cloves (minced); 1 tablespoon fresh parsley (chopped); 1 tablespoon butter; 2 tablespoons toasted pine nuts; salt and pepper; 1 tablespoon oil (canola)

10 ingredients

12 steps

Ingredients

150 g basmati rice
50 g red carmargue rice
50 g wild rice
500 ml water
2 garlic cloves (minced)
1 tablespoon fresh parsley (chopped)
1 tablespoon butter
2 tablespoons toasted pine nuts
salt and pepper
1 tablespoon oil (canola)

Directions

1

Toast pine nuts in a non stick pan or pot until golden brown and fragrant.
2

Transfer to a plate and let cool.
3

Heat oil in a pot and add minced garlic.
4

Let garlic roast a bit.
5

Add all three blends of rice and stir.
6

Add water and salt and pepper to taste (I'm usually a bit careful with salt at first.
7

You can always add some later).
8

Reduce heat and let rice steam until relatively dry but cooked through (about 20-25 minutes).
9

Incorporate butter and parsley.
10

Adjust salt and pepper to taste.
11

Add pine nuts and stir.
12

Enjoy.