Warm Salad of Brown and Wild Rice (SF)

[Guest guest]

Warm Salad of Brown and Wild Rice

 

 

1 medium onion, finely chopped

1 tablespoon (4 tsp) oil

one 375 g (13 oz) packet brown and wild rice blend

4 cups hot water

4 tsp chicken-style bouillon powder

2 carrots, finely diced

2 zucchini, finely diced

1 red capsicum (bell pepper), finely diced

1/2 cup sliced green onion

 

 

1. Cook onion over a low heat for 10 minutes or until soft.

 

2. Add rice and cook for a minute or 2. Add hot water and bouillon

powder and bring to a boil. Reduce heat to very low, cover and cook

without lifting the lid for 25 minutes.

 

3. Add carrots and replace lid.

 

4. After 10 minutes add the zucchini and capsicum (bell pepper).

Toss the vegetables through rice, cover and cook for 5 to 10 minutes

or until vegetables are tender. Remove from heat.

 

5. Add spring onions and toss with a fork. Serve.