This recipe is prefect for winter time. It is hardy, warm, and very delicious. Moreover it is very easy and one pot recipe.
1/2 cup of wild rice (trader-joes brand)
1 cup of brown rice
4 1/2 cups liquid (1 & 1/2 cups of vegetable broth + 2 & 1/2 cups water + 1/2 cup pear or apple cider juice)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
10-12 fresh basil leaves
1/2 tablespoon coriander powder
2 cups oven roasted veggies (bell-peppers carrots, broccoli, peas)
2 cups of sliced mushrooms (any)
1/3 cup onions or shallots
2 cloves garlic
1/4 cup of toasted walnuts
1/4 cup of dried cranberries
4-5 tablespoons of julienne sun-dried tomatoes
2 tablespoons of fresh parsley
2 tablespoons of butter
1 tablespoon of olive oil
Salt & pepper
3 tablespoons of grapeseed oil
1 and 1/2 lemons (juice)
1 lemon zest
Salt and pepper
Add butter and olive oil and add onions and garlic sauté them. Now add wild rice and brown rice and toast it well for 7-8 minutes or until they turn light brown color.
Now add liquid, all dried herbs, coriander powder, salt & pepper except fresh parsley.
Cover & cook it until all the liquid is absorbed and the rice is cooked through. It took me more than 40 mins on low-medium heat.
Now another bowl make your dressing. Add roasted veggies, mushrooms, cranberries, toasted walnuts, sundried tomatoes. Toast everything together.
Once rice is almost cooked add veggies and dressing mixture. The heat with cook the mushrooms. Add salt and pepper if required in the end.
Sprinkle some fresh parsley. Cover it for atleast 15 minutes before serving. This will allow all the ingredients to cook and mix well.
Serve with pear or apple cider juice. 🙂