A Hearty Wild Rice Dish

I like the texture and colors of a wild rice blend, but also use brown rice instead.

The chicken broth enhances the flavor (and nutrients); use vegetable broth instead for vegan guests, or even simply use water.

As a side dish it also pairs nicely with grilled chicken, broiled fish brushed with extra-virgin olive oil and crushed garlic, or roasted pork tenderloin.

It is even robust and nutritious enough to be a main entrée, try one of the below variations. It easily dresses up for guests served on a bed of spinach or baby kale tossed in lime vinaigrette. Serve it with crusty bread with a pesto dip. And for dessert, the Mango Yogurt Mousse.

Variations:

  1. Add 1 chopped avocado, 1 chopped mango and 1/2 cup chopped parsley
  2. Add a 1 1/2 cup chopped tomatoes and 1/2 cup chopped basil
  3. Add 1 cup of black beans, and 1/2 cup of chopped cilantro.
  4. Add 1 chopped cucumber and 1/2 cup chopped mint
Wild Rice, Quinoa and Corn
Print Recipe
Servings
8
Servings
8
Wild Rice, Quinoa and Corn
Print Recipe
Servings
8
Servings
8
Ingredients
Adjust servings:
Units:
Instructions
  1. Place the wild rice in a saucepan and toast it over medium heat until the translucent grains of the white rice look white. Add the broth and bring to a boil. Cover, reduce the heat to simmer and cook approximately 45 minutes or until rice is tender.
  2. In another saucepan, toast the quinoa. When it begins to make little popping sounds, add the water, bring it to a boil. Immediately turn heat down to simmer and cover the quinoa. Cook 25 minutes. Do NOT salt the quinoa until after it cooks or the seeds (technically they are seeds rather than grains) will not pop open.
  3. Mix the wild rice with the quinoa, add the corn and green onion and mix.
  4. Season with salt and pepper, drizzle with 1–2 tablespoons olive oil and mix one more time.
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