Wild Rice With Pumpkin Seeds

1. 1

   In a small skillet, grill pumpkin seeds at medium heat for 8 minutes or until they begin to smell. (You can do this step earlier and put in an hermetic container. They will preserve up to 24 hours at room temperature).

2. 2

   Meanwhile, in a big casserole with boiling salted water, cook rice covered for about 1 hour or until tender and grains begin to open. Drain and set aside.

3. 3

   In the same casserole, melt the butter at medium heat. Add onions, carrots, celery, bell pepper, salt and pepper and cook, stirring often, for 7 minutes. Add the reserved rice. (you can do the rice, let cool and cover until next day. Add 2 tablespoon of water before to reheat.) Reheat. Add grilled pumpkin seeds and stir.

* Per serving · 4 servings · Values may vary.

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