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Ingredients
⅔ cup (4 ounces) wild rice
½ teaspoon salt, or as needed
4 tablespoons butter
1 onion, finely chopped
1 small carrot, peeled and cut into tiny dice
¾ cup long-grain white rice
2 cups vegetable broth
½ cup roasted, salted cashews, coarsely chopped
¼ cup finely chopped fresh parsley
Nutritional analysis per serving (4 servings)
60 grams carbs; 31 milligrams cholesterol; 451 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 20 grams fat; 3 grams fiber; 327 milligrams sodium; 10 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine 1 ½ cups water, wild rice and ¼ teaspoon salt. Place over high heat and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes (the rice will be only partly cooked). Drain and set aside.
- Step 2
Melt butter in a 9-inch skillet over medium-low heat. Add onion and carrot and sauté until softened, about 5 minutes. Add wild rice and white rice and stir to coat thoroughly with butter.
- Step 3
Add broth and remaining ¼ teaspoon salt. Raise heat, bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and liquid has been absorbed, about 25 minutes. Stir in cashews and parsley, and adjust salt if needed. Serve immediately.
Private Notes
Comments
Just before adding the white rice I sautéed finely chopped medium onion, finely chopped carrots ( about 4 medium), 1 cup sliced cremona mushrooms, in 2 tablespoons butter, then added the white rice and wild rice to coat in butter. then followed the rest of recipe
Just before adding the white rice I sautéed finely chopped medium onion, finely chopped carrots ( about 4 medium), 1 cup sliced cremona mushrooms, in 2 tablespoons butter, then added the white rice and wild rice to coat in butter. then followed the rest of recipe