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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Not too much cooking is involved here, and pretty much everything you have to add at the last minute or so of cooking. The slightly heated zucchini is nice, though, as it is somewhat cooked by the heat of the rice, but is still crispy, which is what I like about this recipe. When I say medium zucchini I mean something that is not too big or too small for your like (this is a personal thing,as it suggests). The type of wild rice I use is long grain, although I'm not sure if there is any other kind. Ingredients:
1 1/2 teaspoons olive oil |
2 tablespoons green onions, chopped |
1 1/2 cups wild rice |
3/4 cup mild cheddar cheese, grated |
1 medium zucchini, diced |
1 cup frozen sweet peas |
1 1/2 teaspoons fresh chives, coursely chopped |
1 1/2 teaspoons fresh parsley, coursely chopped |
salt and pepper |
1/3 cup black olive tapenade |
Directions:
1. In a medium sized saucepan on medium heat add the olive oil and green onion, and let cook for 1 minute. Add the wild rice and enough water to cover the rice, and let it come to a boil. Let it then simmer for 10 minutes, stirring occasionally to avoid any stickiness to the bottom of the pan.
2. After the water has been evaporate add the remaining ingredients in order, and mix well.
3. Add the tapenade last when the rice has cooled, about five minutes. Enjoy while still warm.
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