Wednesday, August 1, 2012

Wild Rice and Carrots




A very easy side dish to prepare, and a simple variation on wild rice. Will make this again and again!


Wild Rice and Carrots
Cooking Light, July 2012

1 c wild rice
2 1/2 c water
1 1/2 tsp unsalted butter
1 c carrot, thinly sliced
1 T parsley, chopped
1/2 tsp pepper
1/4 tsp salt


Bring water to a boil and add rice. Lower heat to a simmer, cover, and cook according to package directions (around 40 minutes).

Melt butter in a large skillet over medium heat. Add carrot and cook 8 minutes, or until tender.

Stir in rice, parsley, pepper and salt. Cook 1 minute, then serve.

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