I love wild rice, and now that I’m almost vegetarian (I still eat fish or seafood two to three times a week), I’ve had to find protein sources elsewhere. Beans have never really done it for me, so rice turned out to be a solid alternative.
Why wild rice? It has roughly twice the protein of white or brown rice, it’s loaded with antioxidants, and it’s packed with vitamins on top of that.
One thing worth noting: like most rice, wild rice can contain traces of arsenic, which obviously isn’t great for you. If you can, go organic to minimize that.
I’ve tried a good number of wild rice blends over the years, and this one has become my favorite. You can pick it up for under $10 at Costco here in Canada, which makes it an easy staple to keep stocked.
Unfortunately, the recipe printed on the bag isn’t great, so I ended up developing my own instead.
(Experiment 141) Wild rice
Ingredients
- 3/4 cup of wild rice mix
- 1 cup vegetable broth
- 1 minced garlic clove
- Oil I just wing it but I would say 1 tbsp or so
Instructions
- First, pre-heat your oven at 350F
- Put some oil in a medium-sized pot over medium-high heat. When the oil gets a bit hot, dump the rice and garlic and mix it so that all the grain of rice is coated with oil. Cook for a minute then throws in the broth. Bring to a boil, cover, and put in the oven for 30 mins.
- That’s it. The nice thing about this recipe is that it free`s up to one burner from your range to cook something else