As far as I’m concerned a meal isn’t complete without an outstanding side dish. This recipe for nutty wild rice paired perfectly with my Asian glazed grilled salmon.
I’ll take a nutty brown rice any day of the week over white rice. As far as I’m concerned it has the best texture and flavor. I’ll cook up a batch in my rice cooker and freeze it in portions for later use. How easy is that? Then all I have to do is add a few seasonings and some vegetables and I have the perfect side dish.
Don’t forget to save the leftovers. Those bits of meat chopped into your rice makes a perfect mid-day meal. Happy cooking!
- 1 cup wild rice, rinsed and drained
- 2 ¼ cups water
- 1 tablespoon soy sauce
- 1 clove garlic, finely minced
- 1 tsp garam masala
- 1 cup carrot , shredded
- 1 cup frozen peas
- 2 large green onion, sliced
- Combine all ingredients EXCEPT frozen peas in a rice cooker, or medium saucepan. Bring to a boil over medium high heat, then reduce the heat to medium low, cover and simmer for 25 - 30 minutes until water is absorbed and rice is tender. Add peas and green onion a few minutes before the rice is done.
Amount Per Serving
Calories: 134, Weight Watchers PointsPlus 3
Total Fat: 0.25g
Total Carbs: 29.15g
Dietary Fiber: 3.20g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.