Cook’s Note: To cook rice, bring 2 1/4 cups water to boil in medium saucepan. Add 1/3 cup uncooked wild rice, reduce heat, cover, simmer 5 minutes. Stir in 1/2 cup uncooked brown rice, cover, simmer 33-35 minutes or until tender and liquid is absorbed.
- 4 ounces chopped pecans
1 Tablespoon and 1 teaspoon canola oil, divided use
1 1/2 cups diced celery
1 1/2 cups diced onions
1 medium red apple, such as Jonathan or Gala, halved, cored, and diced (about 1 1/2 cups total)
2 cups hot cooked brown rice
1 cup hot cooked wild rice
1/2 cup dried cranberries
1 medium jalapeno pepper, seeded (if desired) and finely chopped OR 1/4 tsp. dried pepper flakes
1 1/2 Tablespoons chopped fresh sage or 1 1/2 teaspoons dried rubbed sage
3/4 teaspoon salt
Heat 1 teaspoon of the oil over medium heat. Cook the celery and onions 8 minutes or until beginning to lightly brown on edges, stirring occasionally. Add the apples and cook 4 minutes or until tender crisp. Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally.
Additional Cook’s Notes:
Contains 3 grams of fiber in every serving!
Gluten free dish
Low in saturated fat
Makes great lettuce wraps with leftovers: Add rinsed canned garbanzo beans and possibly a splash of gluten free light soy sauce to the rice mixture and serve as lettuce wraps using Romaine lettuce leaves or Boston Bibb lettuce
Simply add cooked chicken, turkey, pork, or even browned smoked turkey sausage to the rice mixture for an easy entrée.
Substitute dried cranberries with dried cherries or diced dried apricots
For an added “punch” of flavor, add a 1-2 teaspoons grated orange zest or gingerroot
Nutrition facts per serving: Calories: 170; Fat: 9g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 160mg;Carbohydrates: 22g;
Dietary Fiber: 3g;Sugars: 7g; Protein: 3g