Dutch Oven Toasted Balsmati Rice With Oats And Wild Rice
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Heat a well-seasoned cast-iron Dutch oven over a good campfire or stove burner (medium high heat, if controllable)
2
Toast grains, salt, and nigella seeds until grains begin to brown
3
Add water, stir, and turn heat down to low (or move to lower part of fire)
4
Place lid on and don't even peek for about 20 minutes
5
Grain is done when all water is absorbed and fluffs well with a fork