Wild rice side dish

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 245, total fat 6 G., saturated fats 4 G., proteins 8 G., carbohydrates 41 G., fiber 4 G., cholesterol 15 mg, sodium 179 mg, sugar 2 G.

Wild rice isn't actually rice, but the grains of the herbaceous plant zizania. When cooked, the dark outer shell breaks open, revealing a rice-like grain inside. It's dense and able to absorb other flavors while retaining its distinctive nutty flavor. Wild rice is most often found mixed with traditional rice, but it's also delicious on its own, especially when prepared according to Ina Garten's recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter, divided
0.5 cup chopped onion
2 tbsp. pure wild rice (300–350 gr.)
1/4 cup finely chopped green onions (2 green onions)
1.5 tsp freshly ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium saucepan, melt 2 tablespoons of butter, add the onion, and cook over low heat for 5–10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain thoroughly.
Place the rice in a bowl, add the remaining 1 tablespoon of butter, green onions, 1.5 teaspoons of salt, and black pepper. Serve the pilaf hot.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Main courses / Side dishes / Cereals, legumes / Ina Garten

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