Risoni and Wild Rice Salad


As you are already accustomed, here it is the original recipe that was translated before in Romanian. It is from a book called “Cooking for Two” , 1996 and writen by two chefs, Richard Olney and Simon Wheeler. I followed it years ago and I liked it. Simple. Now here it is.

Risoni and Wild Rice Salad

Serves 2 of course

Ingredients:

  • 1/4 cup risoni (a form of short-cut pasta, shaped like a large grain of rice)
  • 1/4 cup wild rice (you can replace it with other rice but remember the boiling time too)
  • 2 tsp oil
  • 4 green shallots, chopped (spring onions)
  • 3 tsp chopped fresh lemon grass
  • 1 tsp lime juice
  • 1/4 tsp fish sauce
  • 30 g butter

Method:

  • Add risoni to a pan of boiling water, boil, uncovered, until tender; drain. Add rice to a pan of boiling water, boil, uncovered, about 40 minutes or until tender; drain.
  • Heat oil in pan, add shallots and lemon grass, cook, stirring, until shallots are soft. Add risoni, rice, juice and sauce, stir until heated through; transfer to serving dish.
  • Add butter to same pan, cook until butter is lightly browned, pour over nice mixture; mix gently.

Enjoy your meal!

  • Risoni and rice can be cooked a day ahead.
  • Storage: Covered, in refrigerator.
  • Freeze: Not suitable.
  • Microwave: Risoni and rice suitable.

Ps: writing this it felt like a broken English to me today. I don’t know why. I may be tired but I do not realize I am. 🙂

Elena G

One response to “Risoni and Wild Rice Salad

  1. Pingback: Lemon Pepper Grilled Fish | Sweet Nothings

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