Tuesday, July 10, 2012

Wild Rice

I found this gourmet blend of wild and whole grain brown rice from Lundberg Wild Blend at the grocery store. I’m not usually a fan of brown rice since the texture can sometimes be tough. I cooked the rice according to the directions and it this was actually tasty (and of course healthy, which is the point of eating this in the first place, right?).

1 cup chicken or vegetable broth
1 large carrot, diced
2 celery stalks, diced
¼ small yellow onion, diced
1 tsp Extra Virgin Olive Oil (EVOO)
Salt to taste
Freshly cracked black pepper

In a pot, add rice, broth and EVOO. Bring to a boil, reduce heat, turn heat to a simmer, cover and cook for 50 minutes.

Meanwhile, in a small sauce pan with EVOO, sauté carrots, celery and onion. Season with salt and pepper, to taste. Cook for about 5-7 minutes.

Once rice is done, stir in veggies and fluff rice. Set aside and let sit covered for 10 minutes.

Serve with grilled salmon and asparagus. Garnish salmon with a lemon slice.

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