“I don’t like rice,” my client told me.
“Don’t worry,” I said. “You’ll love this dish.”
It must be the colors.
Or the crunch.
Whatever. I could happily eat this rice morning, noon and night — and I’m no rice fan, either.
But what romance! This rice has wooed me. A toothsome combination of wild, brown and black varieties, it becomes fruity, herb-y and almost meaty when tossed with pecans, chives, and dried apricots and cranberries. It holds some of my favorite flavors … and all of fall’s gorgeous colors.
My client agrees.
“Please make that rice again,” she said. “I’ve fallen in love.”
Romance In A Rice Bowl
- 1/2 cup Lundberg Wild Blend Rice
- 1 tablespoon olive oil
- 1 cup liquid (water, vegetable or chicken broth)
- 1/3 cup chopped dried cranberries
- 1/3 cup chopped dried apricots
- 1/3 cup chopped pecans
- 2 tablespoons chopped chives
Heat the olive oil in a heavy saucepan over medium-high heat.
Add the rice and toast until the grains begin popping, between 3 to 5 minutes.
Add the liquid.
Bring the mixture to a boil, then turn the heat to low, cover your pan and simmer for about 40 minutes — or until the rice is tender and has absorbed almost all of the liquid.
Remove the lid and throw in your fruit, nuts and chives. Replace the lid and let the mixture hang out for 10 minutes.
Toss gently to combine all the ingredients, then dig in. I promise: You’ll fall in love, too.