Wild Rice and Carrots
If you’re anything like me, when you think of wild rice, your mind goes immediately to soup, and if you’re a Minnesotan, perhaps a creamy wild rice hot dish. I would wager to guess, however, that after listing these two more traditional roles, ideas start to run short. They do for me, anyway. This is really a shame, as wild rice has such an incredible nutty flavor and a wonderful chewy texture that adds such a delicious twist to any standard rice dish. In fact, I think I need to start incorporating this hearty grain in many more dishes, and soon. Why? Because it’s delicious!
I was paging through my Cooking Light magazine the other day and I came upon a recipe for Wild Rice and Carrots. It sounded like the perfect simple side to my Oven Crispy Chicken (recipe forthcoming) so I decided to give it a try. As usual, Cooking Light pulled through, and the results were wonderful. The dish was ready in less than 10 minutes, the flavor was light and refreshing, and the sweet carrots provided a wonderful balance to the chewy, nutty wild rice. If you have a few minutes to spare while your entree is in the oven or on the grill, throw together this tasty side, you won’t be sorry!
Do you have a favorite wild rice recipe? Let me know below!
Paula’s Note: this recipe calls for an 8.5 oz package of precooked wild rice. I found this at Target (their Anchor Farms brand) near all of the other grains. This made prep ridiculously easy, since the rice was already prepared. However, you could easily prep about 2 cups of cooked wild rice yourself and yield the same delicious results. Enjoy!
Wild Rice and Carrots
- 1 (8.5-ounce) package precooked wild rice (such as Archer Farms)
- 1 1/2 tbls. butter
- 1 cup thinly sliced carrots
- 1 tbls. chopped fresh parsley
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. salt
- Prepare rice according to the package directions.
- Melt butter in a large nonstick skillet over medium heat.
- Add carrot and cook 8 minutes or until tender, stirring frequently.
- Stir in rice, parsley, pepper, and salt, and cook an additional minute.
- Serve warm and enjoy!
From July ’12 Cooking Light Magazine