New Recipe – (edited) Med. Wild Rice

“Mediterranean Wild Rice”

I don’t know if this dish is really Mediterranean or not, but I think it has the right ingredients. 
Anyway, I made this up the other day.  The idea actually came to me in the middle of the night, and it seemed to have worked out.

Ingredients:
1 cup uncooked brown rice
½ cup uncooked black wild rice
½ cup uncooked red wild rice
4 cups of water

1 onion, chopped fine
3-4 cloves of garlic, chopped fine
6 tbsp of sundried tomatoes in oil, chopped, but not too fine
11 oz (1 small jar) kalamata olives, pitted and chopped, but not too fine
8 oz. (1 small box) fresh mushrooms, coarsely chopped.
Olive oil

Steps:
1) Put a couple of tbsp of olive oil in the middle of a big pot – big enough to hold everything.  Heat it up, add the onion, and sauté till beginning to turn clear.  Add the garlic and chopped sundried tomatoes and cook for 5 minutes or so.

Now, I learned the hard way that if you take all these wonderful colored rices, put them in the same pot and cook them, you’ll end up with a big pot of dark red rice.  No nice color schemes.  So, if that’s okay, do it that way.  Next time, if I have the time, I’ll try cooking each color rice separately first and seeing if they mix better that way for attractiveness.  So, at this point, if you want to cook the three rices in 3 separate pots, please do so and skip to Step 3.

2) Add all the uncooked rices and 4 cups of water to the mix.  Cook for the required amount of time.
3) (If you cooked the rices separately, make sure they’re drained, and maybe rinsed as well, then add to your pot.)
4) Season with salt and maybe more garlic powder to taste.  Not too much salt, since the olives will add saltiness as well.
5) Add in the chopped olives and stir well, and continue to cook on medium heat for a while till the flavors blend.  Taste and season to taste.

 

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“Mediterranean Wild Rice”

I don’t know if this dish is really Mediterranean or not, but I think it has the right ingredients. 

Anyway, I made this up the other day.  The idea actually came to me in the middle of the night, and it seemed to have worked out.

Ingredients:

1 cup uncooked brown rice

½ cup uncooked black wild ri

ce

½ cup uncooked red wild rice

4 cups of water

1 onion, chopped fine

3-4 cloves of garlic, chopped fine

6 tbsp of sundried tomatoes in oil, chopped, but not too fine

11 oz (1 small jar) kalamata olives, pitted and chopped, but not too fine

8 oz. (one of those small boxes) of mushrooms, fresh, and coarsely chopped

Olive oil

Steps:

1)     1) Put a couple of tbsp of olive oil in the middle of a big pot – big enough to hold everything.  Heat it up, add the onion, and sauté till beginning to turn clear.  Add the garlic and chopped sundried tomatoes and cook for 5 minutes or so.

Now, I learned the hard way that if you take all these wonderful colored rices, put them in the same pot and cook them, you’ll end up with a big pot of dark red rice.  No nice color schemes.  So, if that’s okay, do it that way.  Next time, if I have the time, I’ll try cooking each color rice separately first and seeing if they mix better that way for attractiveness.  So, at this point, if you want to cook the three rices in 3 separate pots, please do so and skip to Step 3.

2)     2) Add all the uncooked rices and 4 cups of water to the mix.  Cook for the required amount of time.

3)     3) (If you cooked the rices separately, make sure they’re drained, and maybe rinsed as well, then add to your pot.)

4)     4) Season with salt and maybe more garlic powder to taste.  Not too much salt, since the olives will add saltiness as well.

5)     5) Add in the chopped olives and the mushrooms and stir well, and continue to cook on medium heat for a while till the flavors blend.  Taste and season to taste.

Sweety took a giant pot of this to a potluck at school, and none of it came back.  We liked it too.  😉