Prep Time : 10 minutes
Cook Time : 1 hour 5 minutes
Servings : 8

Ingredients :

  • 3 tbsp olive oil
  • 2 ¼ cup boiling water
  • 2 bay leaves
  • ¼ tsp pepper or to taste
  • ½ tsp turmeric
  • 1 onion (finely chopped)
  • 1 large carrot (chopped)
  • ¾ cup toasted pecans (chopped)
  • 1 cup uncooked wild rice (rinsed)
  • 1 ½ cups long grain white rice
  • 1 tsp salt or to taste
  • 1 ½ cup steamed broccoli florets (chopped)
  • Garnish :

  • 2 tbsp chopped parsley
  • Directions :

    1. Combine the wild rice, bay leaves and chicken broth in a saucepan.
    2. Bring to a boil over medium to high heat. Reduce the heat, cover the pot and cook for about 40 minutes or until rice is tender and all liquid has been absorbed. Discard the bay leaves and set aside, covered.
    3. Rinse the rice thoroughly in cold water until water runs clear to remove excess starch. Drain the rice.
    4. Heat up the olive oil in a saucepan over medium to high heat. Add the onions, celery, carrot, salt and broccoli. Saute until the veggies are tender. 5. Add the rinsed white rice and cook for about 3 to 4 minutes, stirring often.
    6. Pour in the boiling water and stir in the pepper and turmeric. Reduce the heat to medium low, cover the pot and simmer for about 20 minutes or until all the liquid has been absorbed.
    7. Stir the white rice mixture and transfer to a large bowl.
    8. Add the cooked wild rice and chopped pecans. Toss until everything is well combined.
    9. Serve and garnish with chopped fresh parsley.

    Nutritional Facts :

    Per serving: 341 calories; 14.3 g total fat (1.7 g saturated fat); 0 mg cholesterol; 306 mg sodium; 282 mg potassium; 47.9 g carbohydrates; 4 g dietary fiber; 2.3 g sugars; 7