Recipe: Wild Rice Blend with Shallots & Parsley

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broccoli black beans and walnuts
Being the big fan of one-pot meals that I am, the “side dish” sections of my cookbooks often get ignored.  But when I’m browsing indexes by ingredient, recipe titles rarely give a hint of whether they’re a main dish, side dish, or something else.  Hence how I wound up looking at a black bean, broccoli, and walnut concoction in 1,000 Vegan Recipes and knowing I had to make it.

But what to make with it?  The suggestion for turning this side dish into a main one was to simply serve it over rice or quinoa–a nice idea, but not exactly what I was looking for.  I spent a good deal of time thinking, did I really want to just cook up a grain and call it a meal?  Finally, it hit me: wild rice blend!  But not just wild rice blend on its own; I wanted some good seasonings to make it especially flavorful.  And since I like dishes that cook rice and veggies in the same pot, I took that concept and came up with this recipe.

You can use whatever wild rice blend strikes your fancy.  It tends to be a bit cheaper than 100% wild rice and has a robust, nutty flavor that puts it a cut above other rice.  The shallots and garlic lend just the right amount of zip and the parsley gives it a splash of color.  This can also be served chilled as a side salad with a few chopped walnuts and dried cranberries thrown in!

Wild Rice Blend with Shallots & Parsley
serves 4

Ingredients
1 tbsp. olive oil
2 garlic cloves, pressed or minced
2 tbsp. minced shallots
1 cup wild rice blend
2 1/2 cups vegetable broth
2 tbsp. fresh parsley, minced

Directions
1) In a small saucepan, heat the oil over medium heat.  Add the garlic and shallots and satuee until softened, 3-5 minutes, being careful not to burn.

garlic shallots cooking
2) Add the rice and sautee for another minute, stirring to coat with the oil.

wild rice cooking

3) Add the broth, bring to a boil, then cover and simmer until the rice is tender and the liquid has been absorbed, 55-60 minutes.

4) Just before serving, stir in the parsley.  Serve hot.

wild rice with shallots done
It worked out perfectly as a side to the broccoli, beans, and walnuts.  I wound up  mixing the two together and eating it that way.  I’m a fan of rice and walnuts to begin with, so of course I enjoyed the combination!

broccoli black beans walnuts wild rice

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About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She has been a member of the Rensselaer County Regional Chamber of Commerce since August 2017. When she’s not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.

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