Tri Color Rice Recipe
Ingredients
1/2 cup (125 ml) white rice
Pinch of saffron
1/2 CUP (125 ml) brown rice
1/2 CUP (125 ml) wild rice
3 tbsp (45 ml) oil
Salt and pepper
1 tsp (5 ml) curry
Pinch of chili powder
1/2 tsp (2 ml) Worcestershire sauce
1 tbsp (15 ml) chopped parsley
Directions
– In 2 separate saucepans, pour 1 1/2 cups (310 ml) water and cook white rice and brown rice separately for about 20 minutes. (Add a pinch of saffron to white rice.)
– In a third saucepan filled with 2 cups (500 ml) water, cook wild rice for 20 to 30 minutes until rice begins to split open.
– In a skillet, heat oil and saute cooked rice. Season with salt, pepper, curry powder, chili powder and Worcestershire sauce, stirring constantly. Sprinkle with parsley and serve.
– In a third saucepan filled with 2 cups (500 ml) water, cook wild rice for 20 to 30 minutes until rice begins to split open.
– In a skillet, heat oil and saute cooked rice. Season with salt, pepper, curry powder, chili powder and Worcestershire sauce, stirring constantly. Sprinkle with parsley and serve.
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