If you like rice...
this is a versatile recipe as you can add any vegetable you like and any amount.
I always thought wild rice was a member of the rice family, but it isn’t at all. It belongs to the group of grasses that is native to
North America. However, it is just like rice as it is grown in shallow waters, particularly around the fresh water lakes of the Great Lakes. Most of the wild rice we eat today is cultivated and not harvested from growing wild.
Wild rice has a nutty flavor and a rice-like shape and it is perfect for pilaf, salads and soups. Actually, it is even delicious in muffins and makes a crusty crunch when added to home-made breads. Wild rice is the healthiest of the rice family, having less calories but more protein and vitamins than wild rice.
Brown rice, being a whole grain, has more fiber and more carbohydrates. It is the least processed rice, kernels from only which the hulls have been removed. It requires a longer cooking time, usually around 45 minutes.
This rice dish is high on flavor with the addition green beans, carrots, sweet peppers and almonds. It is delicious and I hope you give it a try!
Wild and Brown Rice Medley
1 package (6.7 ounces) mushroom-flavored brown and wild
4 green onions, chopped
1 cup cut fresh green beans, ½” pieces
1 tablespoon olive oil
1 cup fresh sliced mushrooms
2 medium carrots, shredded
¼ cup chopped sweet bell pepper
¼ cup slivered almonds, toasted
In large saucepan, cook rice mix according to directions, omitting butter.
Meanwhile, in a large skillet, sauté onion and green beans in oil for 2 minutes. Add mushrooms, carrots and pepper.
Saute 3-5 minutes longer or until vegetables are tender.
Add vegetables and almonds to cooked rice.
Stir until blended.
Place mixture into serving bowl.