Lundberg wild rice blend is sold at the Roanoke Natural Foods Co-op and though more expensive than regular brown rice is much more flavorful. Another secret here is carmelizing the onions. Enjoy!
1 cup wild rice blend
1-2 Tbsp. butter or ghee–can substitute with olive oil
2 Tbsp. extra-virgin olive oil
1/2 cup chopped onion
2 Tbsp. fresh chopped oregano or 1 tsp dried orgenao
1/4 cup chopped green olives
salt, pepper, and tamari to taste
Place rice in a sauce pan and rinse well in plenty of water. Drain all the water off with a stainer. Pour 1 and 1/2 cups of boiling water into the saucepan. Place lid on the pan and simmer on low heat until rice is tender and all the water is absorbed.
While the rice is cooking, carmelize the onions. Melt the butter in a skillet and add the olive oil. As soon as the oil is hot (but not burning!) add the chopped onions. Stir well to coat the onions with oil. Add a 1/2 tsp. of sea salt. Continue to stir over med. heat until onions are soft and browned and excess moisture has evaporated–this may take 10 minutes or more. Add the oregano, olives, and stir a few minutes more. Add cooked rice and fluff up with a fork to mix well. Season with tamari, salt and black pepper. Serves 3-4.
