Wild Spanish Rice
|Wild rice||1⁄2 Cup (8 tbs)|
|Regular strength chicken broth||2 Cup (32 tbs)|
|Salad oil||2 Tablespoon|
|Red onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Long grain brown rice||1 Cup (16 tbs)|
|Tomato juice||2 1⁄2 Cup (40 tbs)|
|Green bell peppers||1 Medium|
|Roma tomatoes||6 Ounce (Medium Sized, Firm Ripe Ones)|
|Pimiento stuffed green olives||3⁄4 Cup (12 tbs), cut in halves (Spanish Style)|
|Roasted salted peanuts||1⁄2 Cup (8 tbs)|
Pour wild rice into a fine strainer and rinse under running water.
Put rice and broth in a 10 to 12-inch frying pan and bring to a boil over high heat.
Cover and simmer until rice is tender to bite, about 45 minutes.
Drain, reserving broth.
Set broth and rice aside (if made ahead, cover and chill up until next day).
To pan, add oil, onion, garlic.
Stir often over medium heat until onion is golden, 10 to 12 minutes.
Add brown rice and stir on high heat until rice begins to turn opaque, about 3 minutes.
Add tomato juice and reserved broth.
Bring to boiling on high heat; cover and simmer until rice is tender to bite, about 50 minutes.
Meanwhile, stem and seed bell pepper and core tomatoes; dice both vegetables.
When brown rice is tender, add wild rice, bell pepper, tomato, olives; stir to mix.
Pour immediately onto a platter; sprinkle with peanuts.