Tri Color Rice
|White rice||125 Milliliter (1/2 Cup)|
|Brown rice||125 Milliliter (1/2 Cup)|
|Wild rice||125 Milliliter (1/2 Cup)|
|Oil||45 Milliliter (3 Tablespoon)|
|Chili powder||1 Pinch|
|Worcestershire sauce||1⁄2 Teaspoon|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
– In 2 separate saucepans, pour 1 1/2 cups (310 ml) water and cook white rice and brown rice separately for about 20 minutes. (Add a pinch of saffron to white rice.)
– In a third saucepan filled with 2 cups (500 ml) water, cook wild rice for 20 to 30 minutes until rice begins to split open.
– In a skillet, heat oil and saute cooked rice. Season with salt, pepper, curry powder, chili powder and Worcestershire sauce, stirring constantly. Sprinkle with parsley and serve.