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Recipe and photography courtesy of Cuisinart’s Simple & Enticing Recipes with Fabrizio Bottero. |
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Wild Rice With Shallots and Toasted Almonds |
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Ingredients: |
- 4 cups water
- 3/4 wild rice
- 1 1/2 tablespoons unsalted butter, divided
- 1/2 slivered almonds
- fresh parsley
- 3 shallots, peeled and cut in half
- 1 rib celery, peeled, trimmed, cut into 1-inch pieces
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
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Preparation: |
- Place the water in a Cuisinart 2 3/4-quart Saucepan. Bring to a boil over medium-high heat.
- Reduce the heat to low, add the wild rice and simmer, partially covered, until tender, about 30 minutes.
- While the rice is cooking, melt 1/2 tablespoon butter in a Cuisinart 3 1/2-quart Saute Pan over medium heat.
- Add the almonds and toast, stirring often, until lightly browned, about 5 minutes. Cool slightly.
- Place the almonds in a Cuisinart Food Processor fitted with the metal chopping blade and pulse 6 times to coarsely chop.
- Remove the almonds and set aside. Place the shallots and celery in the work bowl and pulse 4 to 5 times to coarsely chop.
- About 5 minutes before the rice is done, heat the remaining 1 tablespoon butter in the saute pan over medium heat.
- Add the shallots and celery and cook, stirring often, until the vegetables are tender, about 3 to 4 minutes.
- Sprinkle the rice with the parsle and season with pepper and salt. Serve Warm
Makes 6 servings. Complements beef, veal and pork dishes.
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