Makes 4 generous servings.
This rice is tasty, crunchy and nutritious. I prefer to serve it warm on a bed of dressed greens.
INGREDIENTS:
½ cup wild rice
½ cup brown rice
½ teaspoon kosher salt
1 1/3 cup water
1 tablespoon extra -virgin olive oil
2 teaspoons lemon juice
½ teaspoon sumac
¼ cup unsweetened dried cranberries
½ cup tightly packed flat leaf parsley, coarsely chopped
¼ cup blanched, sliced almonds
PREPARATION:
Combine the rice and place in a heavy saucepan, add water and salt. Bring to a boil over high heat. Reduce the heat and cook covered for about one hour, or until all the liquid is absorbed and the rice is tender.
Fluff with a fork and add the olive oil, lemon juice, sumac, dried cranberries, parsley, and almonds.
Season to taste with sumac, lemon juice and salt.
