The other day I wanted a simple, vegan dish and thought about rice. I use to cook rice in several different ways, so this time I chose wild rice and a mix of vegetables that also included green peas and cooked whole kernel corn (which is a new thing for me), but also turmeric, a condiment I don't usually use. Therefore, if you also want a special, delicious and healthy vegan dish here's my recipe of wild rice and vegetables.
Wild rice - tastier and healthier than the regular rice
To be honest, I chose wild rice because I didn't find brown rice in the supermarket so I decided for the "most expensive" variety from the shelf. It is not so expensive, but it was the most expensive in all those products over there. Afterwards I saw it was wild rice and only after I ate the dish I looked up for its benefits. Normally I choose brown rice.
I can tell you wild rice is definitely the most delicious type of rice I've ever eaten and it is also full of vitamins, minerals, a type of rice recommended in a lot of conditions.
For example, wild rice is rich in manganese, great for a healthy metabolism. Being an antioxidant and also rich in fiber, wild rice is recommended for cardiovascular health and for diets that aim to lower the cholesterol level.
Not many know wild rice is also rich in Alpha Lipoic Acid (ALA), a substance that it's great in detoxifying your body, in endometriosis (I used to take a supplement with ALA in conjunction with NAC) but also for people with type 2 diabetes.
Last, but not least, nutritionists say people who want to lose weight should consider adding wild rice to their diet as this is fairly low in calories and rich in fiber.
Wild Rice with Vegetables - what ingredients do you need
Now, you have to know I improvised a lot with this dish, but the result was great. Here’s the list of my ingredients but, as you know, you can improvise too.
2 tablespoons olive oil
1 pinch of turmeric/curcuma powder
1/2 red bell pepper
1/2 yellow bell pepper
1 clove of garlic, minced
1 cup of wild rice (cooked - I will tell you below how I cooked it)
1 cup of vegetable stock
1/2 teaspoons of salt
1 pinch of pepper
100 g of precooked green peas (from a can or jar)
100 of or even less of cooked kernel corn (from a can)
lemon juice from 1/2 squeezed lemon
1 carrot, 1 onion, 1/2 bell pepper, 1 tomato (and any other vegetable you may have for the vegetable stock)
First, I prepared the vegetable "stock": I put into a water pot to boil the vegetables for the stock (washed and cut into 2-3 pieces) and left them to boil. After 15 minutes, I took off the vegetables and also 150 ml of that liquid as I needed it in the second part of the dish and only then I added 1 cup of wild rice.
Pay attention, as you need 1 cup of wild rice and 3 cups of liquid for the rice to boil. If you realize you do not have enough liquid just add a little bit of cold water but the proportion should be this: 1 cup of wild rice, 3 cups (measured with the same cup) of liquid.
Then, add the wild rice and leave it to boil.
When it is cooked (or let's say almost cooked), leave aside.
In a “carbon steel” pan or with a higher margins pan, add the olive oil and the turmeric. Mix is a little and then add the vegetables: the bell pepper chopped, the green peas, the minced garlic, the carrot and 1hand of cooked kernels corn. Cook 2-3 minutes, gently stirring.
Then, add the rice. Mix gently and leave it for 2 more minutes.
Add salt, pepper and the vegetable stock. Leave it to cook like this for about 5-7 minutes, even more, just for the vegetables to be cooked.
Mix it as you don’t want to become sticky. In order not to happen that, add more liquid if necessary and leave the vegetables to cook more.
When everything is well mixed and cooked, turn off the heat, drizzle lemon juice and serve.
You can serve it simple, as a vegan dish or with tuna if you are not vegan.
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