Yummy rice dish

LPCoder

Can substitute quinoa for wild rice.

Wild Rice and Dried Cherry Risotto
Serves: 10    Time: 3:30    Calories: 202 calories per serving
INGREDIENTS
1 cup lightly salted dry-roasted peanuts
2 tablespoons sesame oil, divided
1 cup chopped yellow onion
6 ounces uncooked wild rice
1 cup diced carrots
1 cup chopped green bell pepper
1/2 cup dried cherries
1/8 teaspoon red pepper flakes
4 cups hot water
1/4 cup reduced-sodium soy sauce
1/2 teaspoon salt, or to taste
PREPARATION
1. Coat CROCK-POT® slow cooker with nonstick cooking spray. Heat large skillet over medium-high heat until hot. Add peanuts. Cook and stir 2 to 3 minutes or until peanuts begin to brown. Transfer peanuts to plate; set aside.
2. Heat 2 teaspoons oil in skillet until hot. Add onion. Cook and stir 6 minutes or until richly browned. Transfer to CROCK-POT® slow cooker.
3. Stir in wild rice, carrots, bell pepper, cherries, red pepper flakes and water. Cover; cook on HIGH 3 hours.
4. Let stand 15 minutes, uncovered, until rice absorbs liquid. Stir in soy sauce, peanuts, remaining oil and salt.
Recipe © 2011 Publications International, Ltd.
Photo © 2011 Publications International, Ltd.

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jrodx2

This looks yum! Thanks for sharing


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