Wild Spanish Rice
|Wild rice||1⁄2 Cup (8 tbs)|
|Vegetable bouillon cubes||1⁄2 , dissolved in 2 cups hot water|
|Hot water||2 Cup (32 tbs)|
|Olive oil/Salad oil||1 Tablespoon|
|Red onion||1 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), minced / pressed|
|Long grain brown rice||1 Cup (16 tbs)|
|Chili powder||1 Teaspoon|
|Tomato juice||2 1⁄2 Cup (40 tbs)|
|Green bell pepper||1 Medium, seeded and chopped|
|Tomatoes||2 Large, seeded and chopped (Pear Shaped)|
|Pimento stuffed green olives||1⁄2 Cup (8 tbs), cut into halves lengthwise|
|Dry roasted peanuts||1⁄4 Cup (4 tbs)|
Place wild rice in a fine wire strainer and rinse under running water.
In a wide nonstick frying pan, bring bouillon mixture to a boil over high heat.
Add wild rice, reduce heat, cover tightly, and simmer until rice is tender to bite (about 45 minutes).
Drain, reserving broth; set rice and broth aside.
In same pan, heat oil over medium heat.
Add onion and garlic; cook, stirring often, until onion is soft and golden (6 to 8 minutes).
Add brown rice, increase heat to medium-high, and cook, stirring, until rice begins to turn opaque (about 3 minutes).
Add chili powder, tomato juice, and reserved broth.
Reduce heat, cover tightly, and simmer until rice is tender to bite (45 to 50 minutes).
Add wild rice, bell pepper, tomatoes, and olives; stir gently until heated through (about 2 minutes).
Transfer to a warm serving dish and sprinkle with peanuts.