My husband loves everything I make and he tells me regularly how much he appreciates my cooking. But I got this text today about this recipe and I think this was a first.
I’ve shared this recipe a long time ago, but after his text, I decided I should share it again.
- 2-1/2 cups water
- 1/2 cup uncooked wild rice (1)
- 1 tablespoon soy sauce
- 6 green onions, sliced (2)
- 1 tablespoon butter
- 2/3 cup sliced almonds, toasted (3)
- ¼ cup sunflower kernels (3)
- 3 tablespoons sesame seeds, toasted (3)
- ¼ teaspoon salt
In a large saucepan (4), bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer 45-60 minutes or until rice is tender.
Meanwhile, in a small skillet, sauté onions in butter until tender. (5) Stir in the remaining ingredients; heat through. Remove from the heat.
Drain rice if necessary. Stir in onion mixture.
(1) I think this is a typo in the original recipe and should be 1 cup. That’s what I used and it was the perfect amount.
(2) I didn’t have any green onions so I left them out. I will probably leave them out in the future, too.
(3) I put all the nuts and seeds on a cookie sheet and heated them at 350 for about 5 or 6 minutes.
(4) I cooked the rice in my rice cooker.
(5) Since I skipped the onions, I melted the butter and then stirred in the seeds and salt until warm.
I’ve had this recipe a long, long time and I’m not sure where it came from. My guess is that it came from Taste of Home Magazine.