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Wild Rice with Chili & Olives
Use whatever type of fresh red chili pepper you find and add seeds or not, depending on the heat level you want. I like kalamata olives, but green would look and taste delicious as well.
What you need
- 1 cup wild rice, rinsed
- 2 1/4 cups water
- 1/2 tsp kosher salt
- Olive oil
- 1/2 medium onion, finely minced (or 1 shallot)
- 1 or more fresh red chili peppers (to taste)
- 1/2 cup chopped olives
- Fresh chopped parsley
How to make it
- Heat water to boiling, add salt and rice, stir and return to boil
- Cover and simmer for 40-55 minutes, until rice is just burst and still has a bite
- Drain any remaining liquid (the rice can be set aside at this point until ready to continue)
- Heat olive oil in a skillet
- Add onion and cook over medium until translucent
- Add rice, chili pepper and olives
- Sauté for several minutes until rice, chili and olives are warmed through - serve immediately garnished with parsley
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