Indulge in a symphony of flavors with our sprouted wild rice dish, a culinary masterpiece that harmonizes the nutty essence of sprouted wild rice with the vibrant colors and textures of spring vegetables. This delightful recipe is a symphony of tastes, textures, and colors. The sprouted wild rice, with its slightly chewy texture and nutty flavor, serves as the perfect foundation for a medley of crisp asparagus, tender peas, sweet carrots, and a vibrant combination of herbs. Pistachios add a touch of richness and crunch, while a tangy lemon-tahini dressing brings it all together, creating a dish that is both satisfying and refreshing.
Move beyond the boundaries of the main course and delve into a world of culinary delights with our accompanying recipes. Embark on a refreshing journey with our vibrant green smoothie, a symphony of spinach, banana, and almond milk that invigorates the senses. Satisfy your sweet cravings with our delectable almond butter chocolate chip cookies, where the richness of almond butter blends harmoniously with the classic flavors of chocolate chips. For a savory treat, explore our roasted red pepper hummus, a delightful spread that captures the essence of roasted red peppers, chickpeas, and tahini, perfect for dipping vegetables or spreading on sandwiches. And to quench your thirst, savor our invigorating ginger-lemon iced tea, a refreshing blend of ginger, lemon, and honey, served chilled for a revitalizing experience.
ORANGE-PISTACHIO WILD RICE SALAD
Steps:
- Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely.
- When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.
- For the dressing:
- Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.
- Pour over rice mixture and toss to incorporate.
Nutrition Facts : Calories 300 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 170 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 8 grams
RICE SALAD WITH FAVA BEANS AND PISTACHIOS
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
Provided by Yotam Ottolenghi
Categories Side Kid-Friendly Low Cal High Fiber Dinner Lunch Spring Summer Healthy Low Cholesterol Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35-40 minutes. Drain; let cool.
- Meanwhile, combine basmati rice, lime, if using, and 1 1/2 cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover; let sit until water is absorbed, about 5 minutes. Let cool; discard lime.
- If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.)
- Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and fava beans in a large bowl; season with salt.
- Do ahead: Fava beans can be cooked and peeled 2 days ahead; cover and chill. Wild and basmati rice can be cooked 2 days ahead; cover and chill.
RICE WITH PISTACHIOS
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the butter in a saucepan and add onion and garlic. Cook briefly, stirring, until wilted. Add nuts and rice and stir to blend.
- Add broth, salt and pepper, bay leaf and parsley sprigs and stir to blend. Bring to a boil. Cover and simmer for exactly 17 minutes.
- Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 422 milligrams, Sugar 2 grams, TransFat 0 grams
VEGETABLE WILD RICE
A convenient packaged rice mix gives a jump start to this simple side dish from Helen Jacobs of Canton, Michigan. A bright blend of veggies adds color, and the cost - only 52 cents per serving - is easy on your budget.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed., Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
CHESTNUT, WILD RICE, AND PISTACHIO DRESSING
Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.
Provided by Amy Thielen
Categories Side Christmas Easter Thanksgiving Kid-Friendly Mother's Day Father's Day Stuffing/Dressing Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put wild rice in a fine-mesh sieve and rinse it under cold running water, swishing rice with your hand until water runs clear. Transfer rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour rice back into sieve to drain.
- Cook rices separately: Combine wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender and curling into a C shape, 20-25 minutes.
- At the same time, combine basmati rice, 1/2 teaspoon salt, and 13/4 cups water in another small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender, 25 minutes.
- Combine rices in a large bowl and cover.
- Cook the vegetable base: Heat butter in a large skillet over medium heat. Add celery and onion and cook, stirring often, until vegetables are limp but still bright, about 10 minutes. Add garlic and thyme and cook, stirring, for 5 minutes.
- Pour over rices, scraping the pan for the juices, and stir to combine. Add pistachios, chestnuts, and parsley and mix thoroughly.
Tips:
- To sprout wild rice: Rinse 1 cup of wild rice and soak it in 3 cups of water for 8-12 hours. Drain the rice and rinse it again. Transfer the rice to a jar or container with a lid and fill it with water, leaving about an inch of space at the top. Cover the jar or container with a cheesecloth or a lid with holes and let it sit in a warm place for 2-3 days, rinsing and draining the rice twice a day. Once the rice has sprouted, it's ready to use.
- To cook sprouted wild rice: Rinse the sprouted wild rice and add it to a pot with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the rice is tender and all the liquid has been absorbed.
- To make the pistachio-herb dressing: In a blender or food processor, combine 1/2 cup of pistachios, 1/4 cup of fresh parsley, 1/4 cup of fresh mint, 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of honey, and a pinch of salt and pepper. Blend until smooth.
- To assemble the salad: In a large bowl, combine the cooked sprouted wild rice, roasted vegetables, fresh spring vegetables, and pistachio-herb dressing. Toss to coat.
Conclusion:
This recipe for Sprouted Wild Rice with Pistachios and Spring Vegetables is a delicious and healthy way to enjoy the flavors of spring. The sprouted wild rice is a good source of fiber and protein, while the roasted vegetables and fresh spring vegetables provide a variety of vitamins and minerals. The pistachio-herb dressing adds a nutty and flavorful touch to the salad. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover roasted vegetables.
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