The secret to making the second meal, (Beef Salad on the Wild Side), extra speedy, is to chop the veggies that you need for it while you prepare the ingredients for this Wild Rice Pilaf. This way, the salad recipe becomes just a matter of assembly.
| 1 tbsp (15 mL) |
extra-virgin olive oil |
| 1 |
onion, finely chopped |
| 1 |
clove garlic, minced |
| ½ cup (125 mL) |
EACH diced carrot and celery |
| ½ tsp (2 mL) |
EACH salt and pepper |
| ½ cup (125 mL) |
EACH wild rice and long grain rice |
| 1 cup (250 mL) |
sodium reduced beef stock |
| 1 cup (250 mL) |
walnut pieces, toasted |
| ½ cup (125 mL) |
chopped sweet red pepper |
| 2 tbsp (25 mL) |
minced fresh parsley |
- Heat olive oil in saucepan, over medium heat; add onion, garlic, carrot, celery, salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add wild rice, cook stirring for 1 minute. Add beef stock and water. Bring to boil. Reduce heat to low; cover and simmer for 30 minutes.
- Stir in long grain rice and continue to simmer until most of the wild rice is split open and broth is absorbed, about 20 minutes. Remove from heat.
- Stir in walnuts, red pepper and parsley.
Cook’s Notes: Set aside 1 cup (250 mL) to make Beef Salad on the Wild Side if desired.