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  • 5 lb. Himalayan red rice
  • 1 ¾ G. Chicken stock
  • 6 Oz. Butter
  • 1 Ea. Bay leaf
  • 1 Ea. Red onion, diced
  • 2 Ea. Carrots, diced
  • 3 Ea. Celery sticks, diced
  • 1 Ea. Red bell pepper, diced
  • 1 Ea. Green bell pepper, diced
  • 1 Ea. Yellow bell pepper, diced
  • 1 Tbsp. Garlic, minced
  • 3 Tbsp. Cumin
  • 3 Tbsp. Smoked Spanish paprika
  • 2 Tbsp. Tomato Paste
  • 2 Tbsp. Parsley, minced
  • TT Salt/ Pepper

 Using a Rondo add 3 oz. butter and over a medium high heat add the rice and sauté for 1 min. Next add the bay leaf, chicken stock and reduce heat to a simmer; simmer for 25 to 35 min. stirring constantly. In a separate pan add the remaining butter and the rest of the ingredients, sauté over a medium high heat for 3 min. until vegetables are soft and translucent. Now toss the vegetables with the rice and season to taste. Rice should be fluffy and al dente.