Wild Rice with Vegetables
Wild rice recipes often call for a mix of wild rice and white or brown rice. I love the taste of the two rices mixed together as each has a slightly different texture.
Ingredients
- 1 cup wild rice
- 3 cups boiling water
- 5 tablespoons oil
- 1/2 cup onion, chopped
- 1/4 cup carrot, chopped
- 1/4 cup celery, chopped
- 1/3 cup long grain rice
- 1 teaspoon dried tarragon
- 2 2/3 cups water
- 1/4 pound mushrooms, sliced
- 1/3 pound snow peas, stemmed and cut into thirds
- salt and pepper to taste
- 8 ounces shrimp, (optional)
Instructions
- Add the wild rice to boiling water, reduce heat, cover and simmer 15 minutes. Drain and set aside.
- Heat 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over medium heat for about 5 minutes. Add the wild rice, long grain rice and tarragon and mix well. Add 2 2/3 cups water and bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 40 minutes.
- Meanwhile, heat 2 tablespoons of oil in a skillet. Add the mushrooms and shrimp and cook, stirring, for about 3 minutes. Add the snow peas, and stir until crisp tender, about 2 minutes longer. Add to the rice mixture. Adjust the seasoning to taste with salt and pepper, and serve.
Nutrition
Calories: 269kcalCarbohydrates: 34gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 18mgPotassium: 304mgFiber: 3gSugar: 3gVitamin A: 1255IUVitamin C: 17mgCalcium: 34mgIron: 1mg
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