Recipe courtesy The Neelys
.Prep Time:10 minInactive Prep Time:--Cook Time:1 hr 0 minLevel:
4 to 5 servings. Ingredients
•3 1/2 cups water
•2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
•3 tablespoons butter
•1/2 cup diced onions
•1/2 cup diced celery
•1/2 cup diced carrots
•1/2 red bell pepper
•Salt and freshly ground black pepper
•1/2 cup slivered almonds
•3/4 cup frozen peas
•1 1/4 teaspoons red pepper flakes
•2 tablespoons freshly chopped parsley leaves
Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.