Wild Rice with Walnuts and Dates
Elevate your mealtime with this wholesome and flavor-packed Wild Rice with Walnuts and Dates recipe, a perfect blend of earthy, nutty, and naturally sweet flavors that complement any occasion. This hearty dish combines the chewy texture of wild rice with the crunch of toasted walnuts and the caramel-like sweetness of chopped dates, creating a delightful contrast in every bite. Sautéed onions and garlic infuse an aromatic depth, while a finishing touch of fresh parsley, zesty lemon juice, and a hint of black pepper ties everything together. Ideal as a nutritious side dish or a satisfying plant-based main course, this recipe is both easy to prepare and a feast for the senses. Ready in under an hour and packed with vitamins, fiber, and healthy fats, this wild rice dish is as nourishing as it is delicious. Perfect for weeknight dinners or holiday spreads, it’s destined to be a hit at any table!
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Recipe Information
Ingredients
- 1 cup Wild rice
- 3 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 0.5 cups, roughly chopped Walnuts
- 0.75 cups, pitted and chopped Dates
- 2 tablespoons, finely chopped Parsley
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Lemon juice
Instructions
Rinse the wild rice under cold running water using a fine mesh sieve.
In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and salt, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and slightly chewy. Drain any excess water and set the rice aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the chopped walnuts and toast them lightly in the skillet for 2-3 minutes, releasing their nutty aroma.
Add the chopped dates to the skillet and stir to combine. Cook for 1-2 minutes until the dates are warmed through.
Reduce the heat to low and gently fold the cooked wild rice into the skillet mixture. Stir well to evenly distribute all ingredients.
Sprinkle the chopped parsley and ground black pepper over the rice mixture. Add the lemon juice and toss everything together to combine.
Taste and adjust seasoning with additional salt or pepper, if desired.
Serve warm as a side dish or enjoy as a flavorful plant-based main course.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 79.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1802 mg | 38% | |
*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.
