This flavor pack combo is loaded with nutrients and can be served warm or chilled as a lunch, side dish, or light dinner. Wild rice and quinoa make a lovely texture combination, especially when mixed with sautéed vegetables.
Prep Time: 30 minutes Simmer Time: 20 minutes Serves: 4
Ingredients:
¾ cup wild rice, rinsed and drained
¾ cup quinoa, rinsed and drained
4.5 cups low-sodium vegetable broth
2 tablespoons avocado oil
1 medium onion sweet onion, cut into 1-inch slivers
3 cups of baby Portobello mushrooms, sliced
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 teaspoon Italian herb seasoning
2 cups kale, chopped
15 ounces garbanzo beans, cooked, rinsed, drained
½ cup sliced almonds (or chopped pecans)
¼ cup Italian parsley, chopped
2 tablespoons extra virgin olive oil
Directions:
Combine wild rice with 3 cups of vegetable broth in a medium saucepan, bring to a boil, then cover and simmer for 45-55 minutes, until rice is chewy and some of the gains have burst open. Drain rice in a strainer and set aside.
Combine quinoa with remaining broth in a medium saucepan, bring to a gentle boil, remove from heat.
Next, heat a sauté pan to medium-high heat, add oil, then onion, mushrooms, salt, black pepper, and Italian seasoning, stirring occasionally. Cook about 3-4 minutes, until onion is translucent. Add kale and garbanzo beans, reduce heat to medium, and cook another 2-3 minutes, stir occasionally until kale has softened. Remove from heat.
In a sauté pan, heat almonds over medium-low heat for 1-2 minutes, until lightly toasted and fragrant, but not browned.
Combine rice, quinoa, and vegetable mixture together in a large bowl or serving plater.
You can serve hot or cold. Garnish with almonds and parsley, and drizzle olive oil on top.
Enjoy!
Steven Masley, MD
Haven’t combined wild rice with quinoa, but really like both. This recipe will be on my menu soon. Thank you!