I am totally obsessed with wild rice at the moment. It is so versatile. I absolutely love the texture and that it is delicious both straight out of the pan and out of the fridge. I actually made this one in the morning for dinner that night and served it cold as a salad. I would recommend serving it with some chicken or even mixing in some chickpeas to make it more filling. I used toasted seeds in this recipe (because I can’t eat nuts at the moment) but it would be just as delicious with some chopped roasted almonds or walnuts. Feel free to play around with the vegetables, perhaps try it with some sweet potato if that is what you have. It is all about getting creative and using the ingredients you have to make something delicious for you and your family. I really hope you give this one a go, please don’t forget to send me a photo if you do because I would love to see!
RECIPE (serves 5 as a side)
3 tbsp olive oil
Half red onion, finely diced
1 clove garlic, crushed
3 carrots, grated
1 tsp chilli flakes (take this out if you don’t like the heat)
3 tbsp butter
1.5 cups wild rice
3 cups chicken stock
½ cup toasted seeds (pepitas and sunflower seeds are my favourite)
¾ cup chopped dates (I used organic because they are firm and kept their shape)
In a non-stick pan over high heat, pour three tablespoons of olive oil.
Add the onion and the garlic. When they become aromatic add the carrots, chilli flakes a pinch of salt.
Sauté for 2 minutes. Put a lid on it and allow to cook for 5 minutes.
Remove the carrot and onion mixture from the pan and place aside.
Add three tablespoons of butter to the same pan. When the butter is almost melted, add the rice.
Sauté the rice with the butter for 2 minutes. Add the chicken stock. When the stock begins to boil put the heat to low and put a lid on it.
Allow the rice to cook with the lid on for 25 minutes or until all the stock has been absorbed.
Add in the carrot and onion mix, the toasted seeds and chopped dates. Stir until all well distributed.
Taste for seasoning and add a pinch of salt if necessary.