Rice Trilogy Recipe

Name: Rice Trilogy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 150 g basmati rice; 50 g red carmargue rice; 50 g wild rice; 500 ml water; 2 garlic cloves (minced); 1 tablespoon fresh parsley (chopped); 1 tablespoon butter; 2 tablespoons toasted pine nuts; salt and pepper; 1 tablespoon oil (canola)

Servings: persons

150 g basmati rice
50 g red carmargue rice
50 g wild rice
500 ml water
2 garlic cloves (minced)
1 tablespoon fresh parsley (chopped)
1 tablespoon butter
2 tablespoons toasted pine nuts
salt and pepper
1 tablespoon oil (canola)

1
Toast pine nuts in a non stick pan or pot until golden brown and fragrant.
2
Transfer to a plate and let cool.
3
Heat oil in a pot and add minced garlic.
4
Let garlic roast a bit.
5
Add all three blends of rice and stir.
6
Add water and salt and pepper to taste (I'm usually a bit careful with salt at first.
7
You can always add some later).
8
Reduce heat and let rice steam until relatively dry but cooked through (about 20-25 minutes).
9
Incorporate butter and parsley.
10
Adjust salt and pepper to taste.
11
Add pine nuts and stir.
12
Enjoy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g basmati rice, 50 g red carmargue rice, 50 g wild rice, 500 ml water, and more.

Yes, Rice Trilogy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Trilogy

How did you like this recipe?

Frequently Asked Questions