Nutty Wild Rice
Elevate your side dish game with this Nutty Wild Rice recipe, a perfect blend of earthy flavors and irresistible crunch. Featuring tender wild rice simmered in a savory mix of water and vegetable broth, this dish is studded with toasted almonds and pecans for a delightful nutty twist. Sautéed onions and garlic add depth, while a sprinkle of fresh parsley, thyme, and zesty lemon zest brightens every bite. This vegetarian and gluten-free recipe is as versatile as it is delicious—serve it warm as a flavorful side dish or as a wholesome main course. With an effortless prep time and hearty ingredients, Nutty Wild Rice is your go-to for a healthy, satisfying meal option.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup almonds, roughly chopped
- 0.5 cup pecans, roughly chopped
- 2 tablespoons parsley, chopped
- 1 teaspoon thyme, fresh or dried
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
Rinse the wild rice under cold water using a fine-mesh sieve. Set aside.
In a medium saucepan, bring 3 cups of water and 1 cup of vegetable broth to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 45 minutes, or until the grains are tender and open. If any liquid remains, drain the rice and set aside.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 5-6 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute.
Add the chopped almonds and pecans to the skillet. Toast them for 3-4 minutes, stirring frequently, until they are golden and fragrant.
Stir in the cooked wild rice, ensuring the nuts are evenly distributed. Sprinkle with parsley, thyme, salt, and black pepper. Mix well and heat through for about 2 minutes.
Remove from heat, and stir in the lemon zest for a bright, fresh flavor.
Serve warm as a side dish or enjoy as a hearty vegetarian main course.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 12.8 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2113 mg | 45% | |
*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.
