RICE TIMBALE

• ½ cup wild rice
• 1½ cups long grain rice
• 5 cups water and 1t salt
• ¼ finely grated Parmesan cheese
• ½ chopped parsley

Boil the wild rice in the salted water for 10 minutes.  Add the long grained rice and cook until done, about 20 minutes. Rinse rice in a colander, cold water.  Add Parmesan and parsley and toss through.  Fill ramekins ¾ full with rice, press down well.  This can be done in advance.  Cover and refrigerate.

To serve:  Microwave on high for 7-10 minutes until piping hot.  Turn out of ramekins for presentation.  Or serve any way you prefer.

NOTE:  This goes very well with the Baked Kabeljou/Kingklip recipe  - see Fish Section.