Sat, 2004-05-01 12:00
YIELD: 12 servings
7 cups reduced-sodium chicken broth
11/2 cups wild rice
11/2 cups jasmine or other long grain white rice
4 Tbsps. olive oil 2 medium onions, chopped
4 cloves garlic, minced or pressed
2 cans diced tomatoes, drained (14.5 oz. cans)
2 each canned chipotle chiles, minced
2 tsps. ground cumin
2/3 cup fresh cilantro, minced
as needed avocado and sour cream (optional)
- In a saucepan, bring broth to boil. Add wild rice, reduce heat to low, cover tightly, and simmer until grains begin to open and feel tender to bite, about 45 minutes.
- Stir in white rice. Cover tightly and simmer until white and wild rices are tender to bite and liquid is absorbed, 20 to 25 more minutes.
- Heat olive oil in a skillet over medium-high heat. Add onion, garlic, diced tomatoes, chipotles and cumin. Reduce heat to medium and stir until heated through, about 5 minutes.
- When rice is done, remove from heat and gently stir in oniontomato mixture and minced cilantro until blended. If desired, garnish each serving with a dollop of sour cream and avocado slices.
Recipe and photo from California Wild Rice Board.