Wild rice-is an aquatic grass native to N. America.
It is higher in protein and zinc than brown rice and contains high amounts of lysine, potassium and phosphorus.
- 1 Cup wild rice
- 1 Cup brown rice, japonica or red quinoa
- 1 leek (thinly sliced)
- 1/2 Cup fennel or celery
- 2 Clove garlic
- 1 Teaspoon thyme
- 3/4 Cup pecans (toasted)
- 1/2 Cup dried cranberries (or sundried tomatoes)
- 1/4 Cup orange juice (freshly squeezed)
- 1/2 Cup parsely (finely chopped)
To cook the grains:
- 1 c wild rice : 2.5 -3 water (makes about 4 c) bring to boil, simmer 55 mins. let stand 10 mins.
1 c. brown basmati, black japonica, millet or red or white quinoa (make about 3 c) :cook according to package instructions in broth or water.
- Heat olive oil or butter in a skillet over medium heat.
- Add diced leeks or onion and saut? until soft
- Add garlic, thyme.
- Add nuts and dried berries or veg.,* and rices, stir until all combined
- Lastly add herbs, orange juice and season with salt and pepper.
- Can use as a warm pilaf or salad.
* Instead of sweet cranberries, I sometimes use dried shitake or porcini mushrooms- soak for 20 mins in warm water or marsala