January 4, 2011

{Easy Recipes} Wild Rice with Almonds and Raisins

Wild rice is deceiving - like quinoa, it's not a grain but a seed.  Rich in protein and fiber, this seed comes from a grass native to the Great Lakes region but is commonly cultivated in areas like California.  With the New Year, we're reminded to seek out new and healthier foods, so we bought a package of California Wild Rice from Trader Joe's ($4.99/lb).  Like the Kerala Red Rice we tried, this wild rice was a good base for a colorful side dish. 


The recipe we made can be adapted to whatever you have on hand and can be made ahead of time.  Cooking the wild rice takes the longest time (our uncooked wild rice took about 45 minutes).  The wild rice's flavor itself is strong (earthy and nutty), so this recipe can also be mixed with a milder rice like brown rice. 
 Wild Rice with Almonds and Raisins
Ingredients
1 cup wild rice
4 cups organic chicken broth (for a vegetarian version, use vegetable broth or water)
1 T canola oil
1/2 cup chopped shallots
1 cup chopped carrots
1 cup frozen peas (optional)
1 cup Thompson raisins (can be substituted with dried cranberries or golden raisins)
1 cup toasted almonds (can be substituted with other nuts like cashews)
salt and pepper to taste
4 clementines, peeled and separated 

Directions:
1. Before cooking the wild rice, soak it in cold water to easily remove debris or bits of hull.
2. Boil broth in a large saucepan. Add rice, bring back to boil, and simmer for 45 minutes.
3. While wild rice is cooking, chop and prep the other ingredients.  In another pan, heat canola oil and sauté shallots. When shallots become opaque, add carrots and cook until slightly softened.
4.  Drain rice (if necessary) and add peas, raisins, carrots, and shallots to it.  Toss the mixture and let the heat of the cooked rice "cook" the peas.  Season with salt and pepper.  Finally, add the almonds and clementines to the dish and serve.

1 comment:

  1. Yum! I can't live without rice. I've tried forbidden rice - but the grains are shorter and fatter. The blackish wild rice looks more long-grained and elegant - and the dish sounds delectable!

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