White rice, and even brown rice can get boring, so it’s nice to have multicolored wild rice for a change. Its delightfully chewy texture and rich nutty flavor are sure to awaken your taste buds. I made this wild rice recipe to go with Poached Sole with an Orange-Chive Sauce and steamed broccoli and cauliflower but that is only one idea. You can combine this with many other entrée options. We call it “light soul food.” It is sure to revitalize your body and soul with its nutritious content!
Ingredients (Serves 4-6)
1 cup wild rice
2 cups water
1 celery stalk, chopped
1 bunch scallions or 1/2 cup onion, chopped
2 cups fresh chopped spinach
1/2 teaspoon trans fat free margarine
1/4 teaspoon salt (optional)
Prep time: 5 minutes
Cooking time: 40 minutes
In a small or medium pot with a lid, sauté the chopped celery and scallions in the margarine for 1-2 minutes or until slightly translucent. Then, add the rice and stir over medium heat another minute. Add the water, bring to a boil, then cover and simmer for 35 minutes. After 35 minutes, turn off the heat, and add the chopped spinach and cover for 5 minutes. Add salt at the end if desired.
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| Sauteing the celery and scallions |
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| After 2 minutes of sauteing, add the rice |
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| Stir for a minute |
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| Add water, bring to a boil and simmer and cover for 35 minutes |
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| Wash the spinach while the rice cooks |
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| Add chopped spinach and cover for 5 minutes |
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| Uncover, stir, and serve |
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