Nutty Wild Rice with Carrots and Peas

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Nutty Wild Rice with Asian Grilled Salmon

Nutty Wild Rice with Asian Grilled Salmon

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.

Nutty Wild Rice

Nutty Wild Rice

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!

Nutty Wild Rice

Nutty Wild Rice

Nutty Wild Rice with Carrots and Peas
 
Ingredients
  • 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
Instructions
  1. 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.
Nutrition Information
Serving size: 4

Amount Per Serving

Calories: 134, Weight Watchers PointsPlus 3
Total Fat: 0.25g
Cholesterol: —
Sodium: 731mg
Total Carbs: 29.15g
Dietary Fiber: 3.20g
Sugars: 5.89g
Protein: 4.13g

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.

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Comments

  1. says

    Hi Kristi (Thanks for your lovely, encouraging comment). I’m very lazy when it comes to rice and tend to stick to basmati. This lovely side is very tempting with all the different flavours, colours and textures. I shall by-pass the basmati next time and give this a try.

  2. says

    Thanks for the inspiration! I received a gift of some beautiful Minnesota wild rice. I’m glad to see that it can be made in my rice cooker!

  3. says

    Hmm garam masala and rice! I am trying to finish the white rice in my pantry so that I can switch to other healthier versions soon…The only downside is that brown rice and wild rice take much longer than regular white rice. But I guess I can not have it all! :)

  4. says

    Yum! This rice side is a winning combo! I made a side with spelt berries and shitake mushrooms last evening that we thought was delish … come check it out if you’re interested …

  5. says

    well, ya got me – I expected a pilaf with pecans or something… of course, this is much better and doing some back reading, catching up, I love your tilapia w/ the orange ginger sauce, a really great recipe, and your article on cooking oils too

    • says

      Thanks Drick. I needed the cooking oil article. It was bothering me not knowing which was the best choice. I missed you during Mardi Gras. I hope you had a good time.

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