Ingredients:

  • 1 cup wild rice (200g)
  • 4 cups vegetable broth or water (1 liter)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon salt (5g)
  • 1 small onion, diced (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 medium carrot, diced (about 1/2 cup/60g)
  • 1 bell pepper, diced (about 1 cup/150g)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (150g)
  • 1 teaspoon dried thyme (2g)
  • 1 teaspoon dried parsley (2g)
  • Salt and pepper to taste
  • Fresh parsley, chopped for serving

Instructions:

  1. Rinse wild rice under cold water.
  2. In a large saucepan, combine the rice, vegetable broth/water, 1 tablespoon olive oil, and salt.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until grains are tender and open.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat.
  5. Add diced onion, sauté until translucent (about 3-4 minutes).
  6. Stir in minced garlic, cooking for another minute.
  7. Add diced carrots and bell pepper, sauté for 5-7 minutes until softened.
  8. Toss in the green beans, thyme, parsley, salt, and pepper. Cook for another 5 minutes.
  9. Once the rice is cooked, fluff with a fork and combine with the sautéed vegetables.
  10. Taste and adjust seasoning if necessary.
  11. Garnish with fresh parsley before serving.