Prep 15 mins
Cook 1 hr 5 mins
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.
- 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
- 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!
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.
We used Lundberg gourmet rice and sliced black olives. Absolutely wonderful recipe. We did it with these really great spareribs and the rice took the center stage. I, personally, would totally recommend the brazil nuts - the flavor was fantastic! Thanks Sharon!!
I Loved this. Really liked the mixture as for the nuts I would have like cashews better. Dh and DS was not to crazy for this.