December 3, 2008

Sautéed Wild Rice

With the holidays quickly approaching, it’s time to dust off the old recipes and learn some new ones. The following recipe is an excellent side dish. I made this at Thanksgiving and it got rave reviews from the family! It’s healthy and easy, too! If you want to make it into a meal, rather than just a side dish, throw in some grilled chicken, tofu or salmon and add some extra veggies of your choice.

Sautéed Wild Rice

¼ cup olive oil
1 onion, chopped
1 red bell pepper, chopped
1 cup of corn kernels (if using frozen, be sure to thaw it)
6 cups of wild rice, cooked
3 green onions, chopped
1 cup of pecans, toasted and chopped
sea salt and pepper, to taste

  • Heat the olive oil in a large sauté pan, add the onion and bell pepper and sauté until the onion is translucent

  • Add the corn, cooked rice and green onions.

  • Season with sea salt and pepper, remove from heat

  • Top with toasted pecans and serve

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