Wild Rice with Vegetables
(Yields 4)

Ingredients:
½ cup wild rice
1 red onion, sliced
2 celery sticks, cut in julienne sticks
2 carrots, cut in julienne sticks
2oz butter
2/3 cup vegetable stock
2 medium courgettes, cut in thicker sticks
a few toasted almond flakes to garnish
Salt and ground black pepper to taste

Instructions:
Soak the rice overnight in water to reduce the cooking time.

Drain rice and cook according to package instructions for about 15 – 20 minutes or until soft and most of the grains have burst open. Drain and set aside.

In the meantime, melt the butter in a saucepan and gently sauté the onion, carrots and celery for about 2 minutes. Pour in the stock and season with salt and pepper. Bring the mixture to a boil and simmer for a further 2 minutes. Stir in the courgette sticks and cook for a further minute. Add the rice, mix well and reheat gently.

Top with the toasted almond flakes and serve immediately.

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