Savory Wild Rice Casserole

Although wild rice, seed of a native north American aquatic grass, is not truly a rice, it has similar properties. Because it is a thicker and rougher grain it takes longer to cook than rice. It can be eaten in greater quantities by those following Pitta and Kapha diets.

Serves 4 to 6

i tablespoon ghee or butter 1/4 cup thinly sliced celery

1 cup wild rice, washed

2 cups vegetable broth (Vata, Pitta, or Kapha) or

2 cups water and 2 teaspoons Kapha Churna

1/2 teaspoon salt

1 teaspoon ghee or butter

1 tablespoon sliced almonds

1 tablespoon ghee or olive oil

1/2 cup coarsely chopped sweet red pepper

1/2 teaspoon salt

1/2 cup shredded carrots

1. Preheat the oven to 350°F.

2. Melt 1 tablespoon ghee or butter in a heavy casserole over moderate heat. Add the celery and wild rice, frying until they are well coated. Pour the broth over the rice and sprinkle on the salt. Bring just close to a boil, then cover tighdy and bake in the middle of the oven for 1 hour. Remove from the oven and allow to rest, covered, for 15 minutes. Meanwhile, in a small heavy pan, melt 1 teaspoon ghee or butter and brown the almonds. Set aside. Then heat the remaining tablespoon ghee or olive oil in a skillet, add the red peppers and salt, tossing well, until the peppers are limp. Stir in the carrots and fry for

2 minutes. To serve, toss the peppers and the carrots with the rice. Sprinkle the almonds on top.

note: For those reducing weight, omit the almonds and reduce the ghee and oil by one-half.

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