Rice and Vegetables
What You'll Need:
½ cup wild rice
1 red onion, sliced
2 celery sticks, cut in julienne sticks
2 carrots, cut in julienne sticks
2/3 cup vegetable stock
2 medium courgettes, cut in thicker sticks
a few toasted almond flakes to garnish
Salt and ground black pepper to taste
Soak the rice overnight in water to reduce the cooking time. Drain rice and cook according to package instructions for about 15 – 20 minutes or until soft and most of the grains have burst open. Drain and set aside.
Melt the butter in a saucepan and gently sauté the onion, carrots and celery for about 2 minutes. Pour in the stock and season with salt and pepper. Bring the mixture to a boil and simmer for a further 2 minutes. Stir in the courgette sticks and cook for a further minute. Add the rice, mix well, and reheat gently. Serve immediately.