Brown and Wild Rice

Whenever I need a really quick and easy idea for dinner I consult my well-used copy of Madhur Jaffrey's World Vegetarian, filled with hundreds of astonishingly simple and delicious recipes for grains, beans and vegetables that range from basic to exotic. This brown and wild rice side dish is an old favourite of mine, combining the flavour and texture of wild rice with the wholesome goodness of brown rice to go with almost any kind of meal.

Brown and wild rice

½ cup brown rice
½ cup wild rice
1 tablespoon olive oil
3 scallions, sliced, both green and white parts
2 tablespoons fresh parsley, coarsely chopped
½ teaspoon sea salt

Wash and drain the brown rice and soak overnight in 2 cups of water. Half an hour before cooking, wash and drain the wild rice and add to the brown rice.

In a small saucepan, heat the oil over medium heat. When hot, toss in the white parts of the scallions and stir around for 30 seconds. Add the green parts of the scallions, stir once, and then add the parsley, again stirring just once.

Pour in the rices with their soaking liquid as well as the salt and bring to a boil. Turn down the heat to very low and cover tightly. Simmer for 1 hour.

Serve hot. Serves 3 - 4.