Brazilian Wild Rice Blend
Elevate your meal with the vibrant flavors of this Brazilian Wild Rice Blend, a hearty and wholesome dish brimming with color and texture. Featuring a nutty wild rice medley simmered in vegetable broth and infused with the earthy warmth of cumin and paprika, this recipe brings bold Brazilian-inspired aromas to your kitchen. The sautéed medley of red bell pepper, carrot, onions, and garlic adds a delightful sweetness, complemented by zesty lime juice and fresh cilantro for a bright finish. Optional toasted cashews provide a satisfying crunch, making this dish as versatile as it is irresistible. Perfect as a healthy side or a nutrient-packed main course, this gluten-free and vegan-friendly recipe is sure to impress at any dinner table.
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Recipe Information
Ingredients
- 1 cup wild rice blend
- 3 cups water
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 large carrot, finely diced
- 1 cup diced tomatoes (canned or fresh)
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup toasted cashews (optional, for garnish)
Instructions
Rinse the wild rice blend under cold water and drain thoroughly.
In a medium pot, combine the wild rice, water, and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and most of the liquid is absorbed.
While the rice cooks, heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced red bell pepper, and diced carrot. Cook for another 5-6 minutes until the vegetables are slightly softened.
Add the diced tomatoes, cumin, paprika, salt, and black pepper. Stir well and simmer for 5 minutes to allow the flavors to meld.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir to combine.
Add the fresh cilantro and lime juice to the rice mixture, gently folding them in.
Taste and adjust seasoning, if necessary. Sprinkle toasted cashews on top, if desired, for an added crunch.
Serve warm as a side dish or enjoy as a hearty main course.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3137 mg | 136% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 31.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2726 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
