Wild Rice, who stars here, too, is a mixture of brown rice, red rice, black rice and wild rice shor

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A new jewel in the crown in the corner where she serves simple recipes to make everyday fun. This time introducing new love: Rice G'f onika. Native capital cap Japanese rice grains, red-brown in color and black and nutty flavor, somewhat spicy. Willing to participate in an experiment?
I loved recognized the new raw rice G'f onika, a type of rice developed by the rice breeding farms "Lundberg" in the United States, through an increase in both types of Japanese rice grains (rice and black-and-short-medium mahogany rice) in a single field. Painted brown -Modern and black, exotic flavor, nutty, spicy-something. country it is not new, and in fact I have met a similar strain has been three and a half years, capital cap but we just fell in love now.
Full Story How to cook it? Like any rice at a ratio of 3 to 2.5 cups of water per cup of rice. And no, I'm not officers rice in water before cooking. No waiting to evaporate all the water: After 40-35 minutes, taste grain, if it is soft enough filters (Do not panic: capital cap the cooking water red brown out), return to the pot and set aside, as the pot covered, for 20-10 minutes.
Wild Rice, who stars here, too, is a mixture of brown rice, red rice, black rice and wild rice short. All types of rice, except wild rice (which is black, long and thin), rice is not included - but Catania. Cook, even here, in a ratio of 3 to 2.5 cups of water per cup of rice, but at the end of cooking rice it needs more time to communion on, before he could meet the remaining components of the dish.
Two types of rice creating capital cap a colorful celebration, juicy peppers add (required with brown rice, which is a little dry), and the nuts add interest. Instead of wild rice dish can be prepared with rice round, or give it up at all - but then there is little to reduce the amount of peppers.
1/4 cup pumpkin seeds
Preheat oven to 200 degrees. Cleaned peppers and cut each pepper 8 strips length. Place a large Pyrex pan, greased with olive oil or lined with aluminum foil. Add cloves of garlic (optional) Drizzle a little capital cap olive oil, season with salt and pepper and stir. Place in oven and bake for an hour or so - until the peppers soften (recommended except for the middle capital cap of baking, mix gently and return to the oven). Boil water in an electric kettle. Heat a tablespoon of olive oil in a pot, on a medium-high fire. G'fonika rice fry for 30 seconds. Add a little salt and coarsely ground black pepper, stir, and add 3 to 2.5 cups of boiling water. Cover and lower heat. Cook for 40-35 subtlety or until soft enough grains of rice. Do not wait until all the water will evaporate if the bean delicious - Drain and return to the pot, no fire. Set aside, covered. After 20-10 minutes, separate capital cap the grains with a fork. At the same time cook the wild rice exactly the same way, but that by the end of cooking, leave it on for at least 30 minutes, while stirring with a fork randomly. Heat half a teaspoon of olive oil in a frying pan over high heat and cook pumpkin seeds until they hear crackling noises. Transfer to a plate and paper towels on it. Cool slightly on the pan (so they do not burn pine nuts). Add half a teaspoon of olive oil to the same skillet, over high heat, and fry for 30-15 seconds pine nuts. Transfer to a plate. Combine capital cap the two types of rice larger pot (no fire), add roasted peppers, pumpkin seeds, pine nuts, walnut oil (if it is not - olive oil), stir, season with salt and pepper, taste, seasoning if necessary - and serve hot.
1 cup rice G'fonika of "natural flavor" (get in nature), rinse well and filtered
Preheat oven to 200 degrees. Place the pumpkin (with shell) pan lined with aluminum foil and sprinkle with olive oil, sprinkle with a little salt and coarsely ground black pepper and lightly massage the pumpkin. Bake for an hour or until you can easily stick a fork into a pumpkin. Place zucchini in a large Pyrex pan, lined with aluminum foil. Add garlic, salt, pepper and sprinkle with olive oil. Mix well and place in the oven. Bake for an hour or until the zucchini soften capital cap and the appearance of a slight burn marks. Boil water in an electric kettle. Heat a tablespoon capital cap of olive oil in a pot over medium-high fire. G'fonika rice fry for 30 seconds. Add a little salt and coarsely ground black pepper, stir, and add 3 to 2.5 cups of boiling water. Cover and lower heat. Cook for 40-35 minutes - or until soft enough grains of rice. Do not wait until all the water will evaporate if the bean delicious capital cap - Drain and return to the pot, no fire. Set aside, covered. At the same time cook rice just round the same way. After both pots lay aside for 20-10 minutes separate the grains with a fork. When the pumpkin is ready, remove from oven, let cool until you can touch it without sear, separating the peel and dice, small as possible. Combine the two types of rice larger capital cap pot, add zucchini, pumpkin cubes tablespoon walnut oil. Stir, season with salt and pepper, capital cap taste, seasoning capital cap if necessary - and serve hot.
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