Wild Rice Risotto with sweet pepper and olive salsa
Ingredients:
5 Cups of water
¼ cup of uncooked wild rice soaked overnight
2 teaspoons of olive oil
6 scallion onions chopped
2 cloves of garlic, minced.
1½ uncooked Arborio rice
1 teaspoon of tarragon
2 roma plum tomatoes deseeded and chopped (save seeds)
1large lemon squeezed
2/3 cup of coconut milk
½ cup of vegetable stock
I cup of green peas
1 cup of green olives deseeded and chopped
3 large sweet mixed peppers chopped
1 iceberg lettuce roughly shredded
Directions:
In a saucepan, bring 1 cup water to a boil. Add the wild rice, cover the pan, and reduce the heat. Simmer for 25 minutes; drain well.
Bring 4 cups water to simmer in a large saucepan. Keep the water simmering while you begin step number 3.
Heat the water in a large frying pan. Saute the scallions and garlic over medium-high heat for 1 minute. Add the Arborio rice; stir it for 2 minutes.
Pour vegetable stock, the wild rice, and the tarragon into the frying pan. Cook, stirring frequently, for 2 minutes.
Pour 1/2 cup of the heated water into the frying pan. Stir frequently until the liquid is absorbed, then add 1/2 cup more water. Continue adding the water in this manner, waiting between additions until the liquid is absorbed and stirring frequently. After about 18 to 20 minutes most of the liquid should be absorbed, and the rice should be tender but still slightly chewy.
When all of the water is absorbed, add the tomatoes, coconut milk, and peas. Stir in the mixture, and simmer it, stirring often, until most of the liquid is absorbed.
Using a catering ring place roughly chopped iceberg lettuce in the ring and Serve rice at once on top.
Salsa:
In a small mixing bowl, add the chopped olives, mixed peppers, olive oil and lemon juice together with the seeds from the tomatoes and garnish plate.
Finish off the top of the rice with fresh water crest, sprouting beans or missed seeds and nuts.