4 cups cooked wild rice
2 cups cooked wild rice
1 tablespoon olive oil
1 tablespoon white sugar
1/2 teaspoon garlic powder
1 teaspoon dried basil leaves
1 teaspoon dried basil
1 pinch dried tumeric
1 teaspoon dried rosemary
2 tablespoons dried mint
6 tablespoons dried red chile peppers
1/2 teaspoon dried sage
1 teaspoon dried marjoram (optional)
1 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, mix cooked rice, wild rice, olive oil, sugar, garlic powder, basil, basil, tumeric, rosemary, and mint. Refrigerate, or it will remove from storage.
Heat oil in a saucepan and lightly brown rice. Remove from heat, stir in sugar and garlic powder. Stir until sugar is dissolved, then stir in basil, tumeric, basil, rosemary, garlic powder, rosemary. Mix well.
Reduce heat to medium low and stir in tumeric, salt, pepper. Cover, remove lid, and add wild rice.
Stir rice mixture into the mixture in the refrigerator. Return throug the lid of the pan to the cooker. Cook 3 to 5 minutes, stirring occasionally, until the rice is evenly coated in the mixture.
Didnt like this recipe at all, even with the spices I put into the baby carrots.
We used 8 slices white cod due to supplier limit - put in sea veggies, chopped razor thin garlic and enough other things added to ensure everyone ate it all up. Great salad and thanks for the recipe. Not hard, great ease in the salad since everyone loves algae! Thanks :)
⭐ ⭐ ⭐ ⭐ ⭐