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October 30, 2008

Veggie Rice

Veggie Rice

On most of the nights Jamison is in class Alexis and I have veggie meals. This dish is actually one that Alexis has loved since she was about a year old. It's just perfect because it's hearty, yet healthy and it really hits the spot! You can use this a side dish or as a main course...Sometimes it's nice to have options.

What You'll Need:
Extra virgin olive
1 small onion, chopped
6-8 button mushrooms, sliced or chopped
2 large carrots, cut in half and sliced
2 stalks of celery, chopped
2-3 cloves of garlic, minced
1 tablespoon of paprika
1 teaspoon of onion powder
1/2 teaspoon of black pepper
A pinch of sea salt
1 cup of wild rice
1 quart of broth (Note: If you want this to be completely vegetarian then use vegetable broth, but any kind of broth will work fine.)
1 - 15 ounce can of black beans, drained and rinsed (Note: You can use red or white beans instead.)

In a stock pot or large pan sauté onion, mushrooms, carrots, celery and garlic until onion is tender. Stir in paprika, onion powder, black pepper and a pinch of sea salt. Add rice and stir to coat.

Next stir in broth and bring to a quick boil and then reduce to a simmer. Cover and cook for about 20 minutes stirring occasionally and then remove lid. Cook mixture until liquid is absorbed and rice is tender (usually another 20-30 minutes) stirring occasionally to prevent sticking.

Once liquid is absorbed and rice is tender stir in beans and cook for an additional 3-5 minutes to heat beans. Serve immediately.

Notes: This makes fabulous leftovers! You can also add in other veggies if you like, such as leeks and/or peas.

Posted by Dianne at October 30, 2008 7:55 AM

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Comments

This looks delicious! I will definitely have to try this!

Posted by: Erin at October 30, 2008 5:09 PM

Hope you enjoy it! :o)

Posted by: Dianne at November 2, 2008 7:00 PM

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