Wild rice and carrots
Wild rice and carrots, a hearty gluten-free side dish
Ingredients
- 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
Instructions
- 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.
Notes
Wild rice is only grown in North America and may not be available overseas. You could substitute a hearty brown rice instead.