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WILD RICE
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
3 servings
Jackeline Ricahrd
@jack_bethof- Ingredients
- Recipe
- wild rice100 g
- egg5 unit(s)
- garlic10 g
- chives5 g
- Carrot5 unit(s)
- Gruyere cheese145 g
- white rice100 g
- Peel and cut the garlic and carrot into cubes. Cut the gruyere cheese into 2 cm thick pieces and the chives into thin diagonal slices. Place wild rice in a pot, cover with water and cook over low heat for 20 minutes, or until tender.
- In a pan, heat the oil over medium heat and sauté the garlic for 30 seconds. Add the white rice and mix well, add 500 ml of water, the chopped carrots, season with salt and cook over medium heat for approximately 15 minutes, with the pan half open.
- Meanwhile, make the scrambled egg. In a medium bowl, break the eggs one by one and mix well with a fork. Season with salt and pepper to taste.
- In a non-stick skillet, heat a drizzle of oil over medium heat and pour in the beaten eggs. Let it fry for 30 seconds and, when it starts to form a dry layer underneath, stir with a spatula, scraping the bottom so that they mix. Leave for another 2 minutes, or until cooked through. TIP: Hand cook a lot so it doesn't get dry. Reserve.
- When the rice is cooked, add the scrambled egg, wild rice and shredded cheese. Mix well for another 1 minute over low heat, or until the cheese is melted. Sprinkle with chopped chives and serve.
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