3/4 cup wild rice
3/4 cup brown rice
4 cups water
4 rounded teaspoons (for 4 cups) vegetable bouillon powder
1/3 cup green onions, chopped, or chives, snipped
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup fresh parsley, chopped
1 teaspoon garlic, minced
Olive Oil and Lemon Vinaigrette
salt
In a covered pot, simmer the wild rice, brown rice, water and vegetable bouillon powder for 50 min.
Drain thoroughly (there won't be much to drain off) and let cool.
Toss with the green onions, dried cranberries, dried apricots, fresh parsley, garlic, and Olive Oil and Lemon Vinaigrette. Salt to taste.
Serve warm or chilled. For a fancier serving, pack into a cup measure, then un-mould onto plates.
Serves 4.
♥ Becki
PS Switch up the dried cranberries or dried apricots with 1/3 cup currants.
In a covered pot, simmer the wild rice, brown rice, water and vegetable bouillon powder for 50 min.
Drain thoroughly (there won't be much to drain off) and let cool.
Toss with the green onions, dried cranberries, dried apricots, fresh parsley, garlic, and Olive Oil and Lemon Vinaigrette. Salt to taste.
Serve warm or chilled. For a fancier serving, pack into a cup measure, then un-mould onto plates.
Serves 4.
♥ Becki
PS Switch up the dried cranberries or dried apricots with 1/3 cup currants.
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