A wonderful palette of flavors and textures in this dish. Who knew something so healthy and nutritious could taste so good?
Feel free to mix up the veggies in this, but I love the combination of these because there is such a variety in size and crunch. The wild black rice is crunchy while the brown rice is hearty and nutty, the mushrooms and peas are soft and sweet while the carrot and cabbage blend in perfectly with the chewy (in a good way!) rice.
This dish is extremely high in protein, fibre, vitamin A, manganese, vitamin C and iron all the while being comforting and delicious!
Asian Wild Rice with Vegetables
- 1/3 cup dry brown rice
- 1/3 cup dry wild rice
- 1/2 packet button mushrooms, chopped finely
- 1 carrot, grated
- 1 diced onion
- 3 cloves garlic
- 1 cup finely diced cabbage
- handful peas
- 1.5 tsp olive oil
- 1.5 tablespoon soy sauce
- chili powder, according to taste
- 1/2 tablespoon honey
Cook the rice according to instructions or just boil for 30-40 minutes until cooked.
Meanwhile, wash and chop the vegetables.
Heat a wok or a large pan and spread the olive oil
When the oil is hot add the garlic and onion and sauté until browned. Add the peas and cabbage and cook for a minute and then add in the mushrooms and carrot. Add the soy sauce, honey and chili powder and cook for a few minutes, mixing well.
Add the rice, mix everything again and then cover the pan to let everything cook for a few minutes.
Remove from heat and serve hot.