Did you know? Wild rice is actually a water-grass seed and not a grain as rice is.
This recipe serves 6 people. The cost is approximately $2.70 per head at member prices.
- 1 cup of wild rice (1 cup uncooked wild rice yields 3-4 cups cooked wild rice)
- 1 cup mushrooms, sliced
- 1.5 cups of broccoli, cut into small florets
- 2.5 cups of vegetable broth
- 1/4 cup of walnuts
- 2 tablespoons of butter
- 1/2 cup red onion, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- Salt to taste
- 1 tablespoon finely chopped parsley
- Rinse rice under cold water.
- Heat olive oil in a large saucepan.
- Add rice and boiling broth. Cover with a tight fitting lid and simmer for 30-60 minutes / until the seeds puff and split. Check and taste (for desired texture) periodically without stirring.
Whilst rice simmers:
- Heat and toss the walnuts until golden over medium heat. (No need to add any oil as the nuts will release their own.)
- In another pot, sauté onion, mushrooms and broccoli. (Only half-cook the broccoli at this stage as it will continue to cook further when it is mixed with the warm rice).
- When rice seems ready, remove any excess liquid through mesh strainer, then fluff rice with fork.
Gently mix together contents of both saucepans until well combined. Sprinkle with finely chopped parsley and further seasoning to taste.
Optional extras: I find it really hard not to add my own thing to recipes, so feel free to do the same. For example: If you think a dash of sweetness would be a nice compliment to the savoury, then throw in some chopped Medjool dates, or for a bit of tart sweetness, add a few delicious dried Inca berries, or if you like a bit of zing some chopped fresh chili.
This dish is fabulous on its own for vegans / vegetarians and it also a wonderfully flexible compliment to chicken, lamb, beef, pork or fish.