The following recipe and photography was provided courtesy of Heinen’s Club Fx Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen.
I don’t mean to be cheesy, but I firmly believe that everyone at your dinner table will go wild for this flavorful wild rice!
Rice is the real deal! It’s hearty, satisfying and pairs perfectly with so many meals. From classic chicken to stuffed peppers, rice simply makes things tastier. However, while all rice is delicious, not all rice is good for you.
You’ve likely enjoyed white rice at one point or another, and while it tastes great, it has virtually no nutritious value. Also known as a refined grain, white rice, and varieties like it, have been stripped of their husk, bran and germ to prolong shelf life. While it makes life more convenient, it renders the grains virtually empty of fiber, protein, antioxidants, vitamins and minerals.
Wild rice, on the other hand, is a whole grain that has up to three times more fiber and protein than white rice, so it’s more filling when you eat it.
Additionally, this healthy whole grain is a great source of B vitamins, magnesium and manganese and has also been shown to reduce certain risk factors for heart disease!
All of these health benefits and it’s delicious? What more could you ask for from a grain?
If you’re looking to add wild rice to your weekly menu, give this recipe a try! Cooked in bone broth for added protein and flavor, sprinkled with seasonings and spices and tossed with juicy clementines, edamame, red onion, Brussels sprouts carrots and almonds, it makes a delicious bed or side for meat and fish, and can double as a delicious lunch!
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- 2 cups wild rice
- 2 clementines, peeled
- Bone broth, to be used in place of water when making the rice, use vegetable broth if vegan
- ¼ cup ghee or avocado oil
- 1 tsp. dried parsley
- ½ tsp. dried oregano
- ½ tsp. ground black pepper
- ⅓ cup edamame
- 1 red onion, finely chopped
- 1 cup shredded carrots
- 2 cups Brussels sprouts, ends removed
- 3 garlic cloves, minced
- ¼ cup slivered almonds, for serving
- Cook the wild rice according to the package instructions, using bone broth in place of water.
- Place the Brussels sprouts in a food processor and pulse until they are shredded.
- Add the ghee or avocado oil to a skillet. Add the chopped onion, pepper, oregano, parsley, garlic and carrots.
- Once the rice is done, add it to the skillet along with the peeled clementines and the Brussels sprouts. Sauté until warm.
- Serve with slivered almonds.