Wild Rice With Snow Peas

Cooking Instructions

1 Wash the rice thoroughly, changing the water several times. Cut the green part of the scallions diagonally into 2-inch lengths. Chop the white part of the scallions fine.

2 Melt the butter in a large saucepan. Add the minced white part of the scallions and saute until tender. Add the rice, salt and 2 cups stock. Bring to a boil, stir once and reduce the heat. Cover tightly and cook over low heat until the rice is tender and the liquid is absorbed, about 35 minutes. If necessary add more stock as the rice cooks.

3 Meanwhile, remove the ends and strings from the peas. Cut the mushrooms and water chestnuts into thin slices.

4 Heat the oil in a large skillet. Add the green part of the scallions, peas, mushrooms and water chestnuts and saute only until the mushrooms are tender.

5 Transfer the cooked rice and vegetable mixture to a casserole. Add salt and pepper and sprinkle with almonds. Mix lightly and keep hot for serving in a very low oven.

Wine Pairing(s)

Paolo Scavino Bric del Fiasc

Piero Busso 'Mondino' Barbaresco

Andrea Oberto Nebbiolo

Mollydooker 'The Boxer' Shiraz

Andrea Oberto Barolo

Poderi Luigi Einaudi Vigna Tecc

The Little Penguin Shiraz

Bruno Rocca 'Rabajà' Barbaresco

Pira Marenca

Evans & Tate 'Underground Series' Shiraz