Sides
Wild Rice with Carrots
Nutty wild rice with tender sautéed carrots and parsley, plus three easy variations.
5 minPrep
10 minCook
4Servings
Ingredients
- 1 package (8.5 oz) precooked wild rice, or 2 cups cooked wild rice
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced carrot
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon black pepper
Steps
- Heat the rice according to the package.
- Heat the oil in a large nonstick skillet over medium heat. Cook the carrot 8 minutes, stirring often, until tender.
- Stir in the rice, parsley and pepper and cook 1 minute.
Heart-healthy notes
Lightened: olive oil replaces the butter and the salt is gone in every version. The feta version uses half the original cheese. Wild rice is a whole grain with more protein than most.
Note: Variations: (1) Bell pepper and fennel: cook 1/2 cup each diced yellow bell pepper and fennel in the oil instead of carrot, and finish with 1 1/2 teaspoons fresh oregano. (2) Cucumber and feta: toss the rice with 1 cup diced English cucumber, 1 1/2 tablespoons olive oil, 1 tablespoon lemon juice and 1 oz crumbled feta. (3) Tomatoes and pine nuts: cook 1/4 cup pine nuts and 8 quartered cherry tomatoes in the oil for 8 minutes, then stir in the rice and 1 tablespoon basil. If you can't find precooked wild rice, use precooked brown rice. Adapted from Cooking Light.
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