Preparation:
Rinse and drain wild rice and place in a medium saucepan. Add chicken broth and butter and bring to a boil. Cover, reduce heat to medium and boil slowly for 45 minutes or until almost soft.
Stir in white rice and soy sauce. Cover and continue cooking over medium heat until all the liquid is absorbed, about 20 minutes. Remove from heat and let sit covered for 5 minutes. Stir in chopped parsley.
Spoon 1 teaspoon parsley into the bottom of each cup. Using a 1/2-inch heart or desired shape cutter, cut out small designs from red pepper. Place in bottom of cups. Add 1/2 cup rice and press down tightly.
Unmold cups around outer edge of one or two microwave-safe platter(s). Microwave uncovered on high (100%) until hot, about 2 minutes.
Cook Time: 65 minutes Makes: 4 servings Prep Notes: Molds may be refrigerated up to 2 days or frozen for 2 weeks after step 3. Defrost in refrigerator. Bring to room temperature at least 1 hour before reheating and serving.
Garnish, optional : 4 teaspoons chopped parsley. Roasted red peppers from a jar or fresh roasted. |
