Rice Trilogy

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 150 g basmati rice
• 50 g red carmargue rice
• 50 g wild rice
• 500 ml water
• 2 garlic cloves (minced)
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon butter
• 2 tablespoons toasted pine nuts
• salt and pepper
• 1 tablespoon oil (canola)

Recipe

• 1 toast pine nuts in a non stick pan or pot until golden brown and fragrant. transfer to a plate and let cool.
• 2 heat oil in a pot and add minced garlic. let garlic roast a bit.
• 3 add all three blends of rice and stir.
• 4 add water and salt and pepper to taste (i'm usually a bit careful with salt at first. you can always add some later).
• 5 reduce heat and let rice steam until relatively dry but cooked through (about 20-25 minutes).
• 6 incorporate butter and parsley.
• 7 adjust salt and pepper to taste.
• 8 add pine nuts and stir.
• 9 enjoy.