Boasting Mediterranean flavors and begging to be a vegan holiday side dish, this wild rice recipe is from The Complete Idiot’s Guide to Plant-Based Nutrition by Julieanna Hever, M.S., R.D., C.P.T., who is also known as The Plant-Based Dietitian and host of upcoming series What Would Julieanna Do? on the healthy living TV network Veria Living. As a passionate advocate of the benefits of following a whole food, plant-based diet, she features this healthy wild rice recipe in her new book along with many more vegan recipes, healthy vegan diet tips, advice on eating at restaurants, and special considerations for children and seniors.
Wacky Wild Rice
Recipe from The Complete Idiot’s Guide to Plant-Based Nutrition by Julieanna Hever, M.S., R.D., C.P.T.
- 5 cups water or vegetable broth, divided
- 1 cup sun-dried tomatoes
- 1 (15-oz.) can no-salt-added chickpeas, rinsed and drained
- 1 (14-ounce) can artichoke hearts packed in water, rinsed and drained
- 1-1/4 cups wild rice, rinsed well
- In a small bowl, combine 2 cups water and sun-dried tomatoes, and set aside to soak for 2 hours. Drain off and discard water.
- In a medium saucepan over high heat, bring remaining 3 cups of water to a boil. Add wild rice, reduce to low, and simmer, partially covered, for 45 to 50 minutes or until nearly all liquid is absorbed.
- Turn off heat and allow rice to stand for 10 minutes or until remaining liquid is absorbed.
- Stir in sun-dried tomatoes, chickpeas, and artichoke hearts. Serve warm.