Wild and Brown Rice, Ghee and Lemon
I’ve wanted to experiment with ghee and while it is butter it may not be as bad for you as unclarified butter. Of course, it is still one hundred percent fat so I take any health benefits with a grain of salt. It is however good for cooking at high temperature and has a wonderful flavor. The clarifying process increases the shelf life and it doesn’t need refrigeration. Although some people do store it in the fridge.
In addition to using ghee with the wild and brown rice I squeezed the juice of one lemon over the cooked rice to brighten the nutty rice and ghee flavor. This rice mixture is a delicious addition to any meal as well as a great base to serve a stew such as the curried tomato chickpeas stew over.
- 1 cup Wild Rice
- 1 cup Basmati Brown Rice
- 1 knob of Ghee
- Juice of one Lemon
- 4 cups water
- Rinse both types of rice well.
- Melt ghee in a large sauce pot. Saute rice in the ghee for a minute or two add water, stir, bring to boil, cover, reduce to a simmer and cook for 45 minutes.
- Turn off heat, allow rice to sit covered for 10 minutes. Fluff with fork add another knob of ghee and mix till melted. Squeeze the juice of one lemon over rice stir and serve.