Since I cook dinner most of the week, I am always thinking of quick, healthy sides to prepare. One of my favorite versatile sides to make is Vegetable Wild Rice. Wild rice has wonderful flavor and texture, and pairs well with so many different meats and vegetables. It’s high in antioxidants and a great gluten-free option for a weeknight side.
I personally enjoy a rice blend, mixing both wild rice and basmati. The blend makes for a fluffier rice dish with lots of texture. This vegetarian dish will be your go-to healthy, hearty side!
3 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 cup mushrooms, chopped
2 cups wild rice blend
4 cups chicken or vegetable broth
4-5 sage leaves, chopped
1 tsp thyme (2-3 sprigs)
2 tbsp rosemary (2-3 sprigs), chopped
On low-medium heat, add olive oil to a medium skillet. Add onions, carrots, and celery, and cook until softened, about 5 minutes. Stir in wild rice and cook until lightly browned, about 3 minutes. Once the rice is lightly browned, stir in salt, pepper, sage, thyme, rosemary, and mushrooms and cook for an additional 2 minutes. Slowly add in the broth one cup at a time and stir the mixture so the broth is well-incorporated.
Turn down to low heat, cover, and allow the rice to simmer until the broth is completely absorbed, about 15 minutes. Fluff the rice with a fork and serve.
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