Wild rice and carrots, a hearty gluten-free side dish
Many people haven’t tried wild rice, which is a nutritious grass that grows only in North America. It’s harvested by hand using canoes, and often its purchase supports the Native American cooperatives who produce it. It has an earthy, hearty flavor. If you’re not sure you’ll like it, bring a measuring cup to a natural foods store and buy just 1 cup from the bulk bin to make this recipe. I think I’ll make you a fan. One tester called this “hearty, unique, and easy.”
Reprinted with permission from The Migraine Relief Plan, copyright 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc.
vegan, vegetarian, gluten-free, celiac, low-sodium, migraine diets
Not recommended for:
paleo, Whole30, grain-free diets
Wild rice and carrots
- 1 handful Italian flat-leaf parsley (fresh)
- 1 cup wild rice (150 g)
- 1 tablespoon olive oil (extra virgin) unsalted butter
- 2 carrots large
- 2 ribs celery
- 1/2 teaspoon black pepper
- Wash the parsley and roll up in a towel.
- Rinse and drain the rice, then add 2 C. (500 ml) filtered water or unsalted chicken or vegetable stock. Cover and bring to a boil in a medium saucepan, then turn down the heat to low and cook for 45 minutes. Turn off the heat and leave the cover on for at least 10 minutes.
- When the rice is done, scrub the carrots and slice very thinly on the diagonal.
- Wash the celery and finely mince.
- Finely chop the parsley.
- Heat olive oil or butter in a large skillet over medium heat. Add carrot and celery; cook 6-8 minutes or until tender, stirring frequently. Stir in rice, parsley, and pepper.
- Cook one minute until everything is warmed through.