Do you love rice? Most people do (myself included) and that’s okay, because rice is the most familiar food eaten in grain form. It makes a delicious side dish that pairs well with almost everything. There are about 30 varieties of rice. Growing up I only had white basmati and parboiled rice. I didn’t even know about other types. That all changed a few years ago when I was diagnosed and had to go gluten-free. Life has a way of bringing in wisdom at the right time. I could not live only on white rice and white rice flour for my cooking and baking. Slowly I figured out other varieties of rice and different kinds of whole grains (quinoa, sorghum, millet and buckwheat). I still use rice flour in baking and eat basmati rice, but the frequency is very much reduced.
Today, I am so excited to share this aromatic wild rice mix recipe that has become a little bit of an obsession of mine. It’s a brilliant accompaniment alongside grilled meats, vegetables, kabobs, and even Indian curries. It is actually so good that you can easily turn it into a main course by adding nuts, dried fruits, greens, beans, and diced veggies and meat. I have also used it in making delightfully chewy tart crust for savory fillings. It’s definitely a favorite in this house and my daughter loves to take it for lunches. It also reheats and freezes beautifully.
I sautéed some shallots and ginger before adding the rice, liquid, and spices. While cooking, the fragrance of the spices and rice perfumes the kitchen. I have used Lundenberg wild rice blend it is a mix of red rice, brown rice, wild rice You can make your own blend by buying different kinds of rice.
Cook rice on low for about 40 minutes or until the grains are tender. When you take a bite they are somewhat tender but still a bit al dente. This is the kind of comforting dish that is perfect for the fall and winter months.
A brilliant rice dish for grilled meats, vegetables, kabobs, and even Indian curries. It is actually so good that you can easily turn it into a main course by adding nuts, dried fruits, greens, beans, or veggies.
Ingredients
- 1 1/2 cup wild rice mix
- 2 tbsp. diced shallot
- 2 tbsp. coconut oil
- 3 cups +2 tbsp broth (vegetable or chicken)
- 4 cloves
- 2 black cardamom
- 1" piece cinnamon
- Sea salt to taste
- 1 tbsp cilantro, chopped
- 1 green chilli, chopped
- 1 Green onion, chopped
Instructions
- Grind cloves, black cardamom (only seeds) and cinnamon.
- In a skillet, heat coconut oil over medium heat, cook shallot and ginger, stirring, until softened.
- Add wild rice blend and broth. Bring to boil.
- Add spices and salt.
- Reduce heat to medium low. Cover and simmer until rice is almost tender about 40 minutes.
- Remove the rice from the heat without removing the lid and let it sit for 5 minutes.
- Fluff rice with a fork, add cilantro and green chili.
- Serve garnished with green onion.
This post is linked to Gluten Free Fridays,
Blackswan
I’ve to admit I’ve yet to explore the different variety of rice, especially quinoa. But I love the mixture of coloured rice served in some restaurants. Shall try cooking them at home some day. Have an awesome week, dear! xoxo
Adina
I love this wild rice mixture, I have it at home all the time. And your way of cooking it sounds so good, I will keep it in mind for the next time.
Angie@Angie's Recipes
It’s so perfectly fluffy! Simple yet divine!
Dawn @ Words Of Deliciousness
I love rice as a side dish. Love this wild rice, it looks yummy!
Monica
I love rice…grew up eating it and it is just comfort food to me. When I watch cooking shows or just look at food, it’s always some rice dish that has me salivating. Same case here. This wild rice looks amazing, goes with so many things. I want it very badly!!
puja
Sounds healthy and delicious Balvinder. Great share!!!
Abbe@This is How I Cook
This sounds like an awesome rice dish! It would stand up to most anything you’d want to serve it with, though I bet I’d love it also totally on its own!
Lucy
Hi Balvinder,
I glad I stumbled across your blog. This dish is what I am looking for plus your other gluten free recipes you have generously given out. I must try them for I love Indian food. I am a Malaysian Chinese but observed that I have digestive issues if I eat gluten foods and increasingly more so lately even if I eat a little to tried how my cooking gluten food turned out as my husband is not gluten sensitive.
Balvinder
Hi Lucy!
I am glad you stumbled across my blog and even more I’m glad you enjoyed the recipes I post. Feel free to browse and try them out.
My family is not gluten sensitive but I post what we happen to eat on a given day. Do give me a shout if you have any particular recipes in mind you are looking for. I have a request page.
Loretta
I’m a big fan of rice too. I see you’ve used some of the Indian spices as in a pilau. It looks so colorful with the wild rice, I’ve got to give that a try. Thanks for sharing your recipe 🙂