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Wild Rice Azteca
Food Management Staff
May 1, 2004
1 Min Read
FM Staff
YIELD: 12 servings
7 cups reduced-sodium chicken broth
11/2 cups wild rice
11/2 cups jasmine or other long grain white rice
4 Tbsps. olive oil 2 medium onions, chopped
4 cloves garlic, minced or pressed
2 cans diced tomatoes, drained (14.5 oz. cans)
2 each canned chipotle chiles, minced
2 tsps. ground cumin
2/3 cup fresh cilantro, minced
as needed avocado and sour cream (optional)
In a saucepan, bring broth to boil. Add wild rice, reduce heat to low, cover tightly, and simmer until grains begin to open and feel tender to bite, about 45 minutes.
Stir in white rice. Cover tightly and simmer until white and wild rices are tender to bite and liquid is absorbed, 20 to 25 more minutes.
Heat olive oil in a skillet over medium-high heat. Add onion, garlic, diced tomatoes, chipotles and cumin. Reduce heat to medium and stir until heated through, about 5 minutes.
When rice is done, remove from heat and gently stir in oniontomato mixture and minced cilantro until blended. If desired, garnish each serving with a dollop of sour cream and avocado slices.
Recipe and photo from California Wild Rice Board.
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