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+ servings

Wholegrain Christmas Rice

5 from 2 votes
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Course: Main Course, Side Dish
Cuisine: Low
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 personas
Author: Lorena Salinas from Cravings Journal

Ingredients

  • 1 leek, only the white part, chopped
  • 1/4 cup white wine
  • 2 cups wholegrain rice
  • 100 g dried cranberries
  • Salt and pepper
  • 4 cups water
  • 40 g sliced almonds toasted
  • 70 g pecans toasted
  • 40 g pumpkin seeds toasted

Instructions

  • Wash the rice until the water runs clear.
  • Cook the leek in olive oil over medium heat until it's soft and slightly golden.
  • Add the white wine and let it evaporate completely before adding the rice.
  • Add the rice, salt, pepper and dried cranberries and mix up to heat everything up.
  • Add the water and when it breaks into a boil, reduce the heat to a minimum and put a lid on the pot. Let the rice cook. Wholegrain rice takes longer to cook and will take from 40 minutes to 1 hour and 10 minutes, depending on your stove. To see if it's ready, remove the lid and carefully move a bit of rice to one side using a fork. The base should be dry before turning off the heat.
  • Once dry, remove the lid and turn off the heat. Leave the rice with the lid off for about 10 minutes so the extra moisture leaves. Then, mix the rice with a fork to fluff it up.
  • Add the almonds, pecans, pumpkin seeds and mix them in.
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