Consider this recipe as a formula that can be easily adapted depending on the kinds of vegetables you happen to have on hand. Here, wild rice is cooked the traditional way, and then zucchini, carrots, onion, and bell pepper are sauteed until tender and starting to brown and then combined with the rice. You could use other vegetables, including mushrooms, scallions, eggplant, snap peas, to name just a few. Serve warm, as a side dish for fish, chicken, or pork.

Ingredients

  • 160 grams wild rice
  • 480 grams vegetable stock
  • 1 tablespoon vegetable oil
  • 1 zucchini
  • 2 carrots
  • 1 green onion
  • 1 green bell pepper

Directions

  1. Cook the rice in the stock for about 30 minutes until softened.
  2. Add the oil to a skillet on medium heat. Add the zucchini, carrots, onion, and bell pepper and saute for 5 minutes.
  3. Add the wild rice and mix well.
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NutritionView more

210Calories
Sodium21%DV510mg
Fat6%DV4g
Protein14%DV7g
Carbs12%DV37g
Fiber20%DV5g

PER SERVING *

Calories210Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat0g0%
Trans Fat0g
Cholesterol
Sodium510mg21%
Potassium460mg13%
Protein7g14%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber5g20%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Janice P. 28 May 2015
Easy to make recipe. Cooking the rice in the stock really brings out the flavor well. I love the addition of the veggies as well. If you want to give it a little more flavor, you can add some of your own spices when you saute the vegetables.