Recipe by Sharon123
I got this off a package of Lundberg gourmet whole grain rice mix. I have changed the recipe slightly. I think this would also be good with a little cumin added.
Top Review by giani23
Sharon, this is one of my go-to recipes, and I'm sorry I haven't reviewed it sooner. It is a very dressed up side dish, and I bring it to potlucks, or to highlight any type of Central or South America dinner I'm hosting, and it always raises eyebrows. The flavors are a little tame for my tastes, but easily kicked up with more sweet and salty accents. Thanks for posting.
- 118.29 ml long grain brown rice
- 118.29 ml wild rice
- 473.18 ml water (or broth)
- 14.79 ml olive oil
- 14.79 ml olive oil (or butter)
- 7.39 ml chili powder
- 1.23 ml garlic powder
- 2.46 ml honey
- 2.46 ml salt
- 4.92 ml finely grated orange rind (or lemon rind)
- 59.14 ml kalamata olive, sliced (or black olives)
- 59.14 ml brazil nut, chopped
Directions See How It's Made
- Cook rice:.
- Combine brown and wild rice, 2 cups water or broth, and 1 tbls. olive oil in a pot with tight fitting lid.
- Bring to a boil, stirring once. Cover with lid. Reduce heat to simmer and cook 45-50 minutes.
- Remove from heat, let stand in covered pot for 10 minutes.
- Fluff with fork, and salt to taste.
- To make Brazilian:.
- In a separate bowl, mix together oil, chili powder, garlic powder, honey, salt and orange rind. Pour this mixture into the hot rice and mix lightly. Fold in olives and nuts.
- Serve and enjoy!