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Wild Rice & Basmati with Veggies

While Hash is usually made in a pan, I chose to make it in the oven, maybe we can call it ‘roasted veggies hash’. The hash is boosted in flavour with the addition of Balsamic Vinegar, whereas there is a nice crunch from the caramelised walnuts.
Chillies add a nice colour touch, but not only! Up to you how spice it will turn out.

Wild Rice & Basmati with Veggies

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Wild Rice & Basmati with Veggies
Course Side Dish
Cuisine Mediterranean
Prep Time 10 Minutes
Cook Time 60 Minutes
Passive Time 5 Minutes
Servings
8 People
Ingredients
Course Side Dish
Cuisine Mediterranean
Prep Time 10 Minutes
Cook Time 60 Minutes
Passive Time 5 Minutes
Servings
8 People
Ingredients
Instructions
  1. Preheat the oven at 200˚ C, air ventilation and with the rack set in the middle.
  2. Place on high fire a medium/large pot filled with salted water. When it comes to a boil add the rice, reduce the heat and simmer for about 22 minutes, stirring 2-3 while cooking, until rice has softened but still a bit al-dente.
  3. Remove from the heat and place in a sieve to drain. Immediately return to the pot and cover with the lid while placing a kitchen towel in-between. Allow for 3 minutes for the extra moisture to be absorbed, fluff with a fork and keep aside with the lid off.
  4. In an oven proof dish add the okra and the peas, pour over them the oil and the balsamic vinegar, season with the salt and pepper and toss well. Place in the preheated oven and cook for 25 minutes until nicely charred while tossing halfway through. Remove from the oven and allow to cool a bit.
  5. In the meantime, we place a small sautéing pan over low-medium heat and add the butter and the sugar. Once melted we add the walnuts and stir well to get well coated. Cook for 5-7 minutes until nicely colored and caramelized.
  6. We build our dish by combining into the rice the okra and peas along with the walnuts and the chili peppers. Give it a good stir and serve.
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