Tag: wild rice

Raw Wild Rice Salad with Apple and Pomegranate

~ Karine K ~ Leave a comment
Raw Wild Rice Salad with Apple and Pomegranate
Raw Wild Rice Salad with Apple and Pomegranate

Do you know Aris Latham? He is the driving force behind SunFired Ra Cuisine. He is a great soul that truly inspires me, someone I consider a master when it comes to clean eating. In his ebook, SunFired – Festive Raw Food Recipes, Baba Aris instructs us to soak wild rice instead of cooking it. We let it bloom, which means we soak it for 24 hours, changing the water after 12 hours. The reason wild rice doesn’t need to be boiled is because it is actually a grass. Keeping it raw will therefore keep its nutrients. SunFired Food is the bountiful cuisine prepared by the best chef of all, the SUN. He adds: “The growing period is the cooking process… we do not cook the sun out of the food.” So yes, let’s explore!

For another wonderful recipe with wild rice, please check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

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Raw Wild Rice Salad with Apple and Pomegranate

Raw Wild Rice Salad with Apple and Pomegranate
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  • Author: Karine K
  • Method: No-cook
  • Cuisine: Raw

Ingredients

Scale
  • 1 cup wild rice, soaked 24 hours total, changing the water after 12 hours
  • 1 cup pomegranate seeds
  • 1 apple, julienned
  • 1 tablespoon shallots, minced
  • 1/3 cup fresh orange juice
  • 1/8 teaspoon allspice
  • 1/4 cup almonds, chopped
  • Sea salt, to taste

Instructions

Rinse and drain the wild rice and place in a mixing bowl. Add the rest of the ingredients and mix well. Garnish with sea salt, to taste. Bon appétit!

Keywords: wild rice, apple, pomegranate

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Salade crudivore de riz sauvage avec pomme et pomme grenade

Raw Wild Rice Salad with Apple and Pomegranate
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  • Author: Karine K
  • Method: Sans cuisson
  • Cuisine: Vivante

Ingredients

Scale
  • 1 tasse de riz sauvage, trempé pendant 24 heures (il est important de rincer et de changer l’eau après 12 heures)
  • 1 tasse de graines de pomme grenade
  • 1 pomme, en juliennes
  • 1 c. à soupe d’échalote française, émincée
  • 1/3 tasse de jus d’orange frais
  • 1/8 c. à thé de piment de la Jamaïque
  • 1/4 tasse d’amandes, hachées
  • Sel de mer, au goût

Instructions

Rincer et égoutter le riz sauvage et placer dans un bol à mélanger. Ajouter le reste des ingrédients et assaisonner de sel de mer, au goût. Bon appétit!

Notes

Pour une salade complètement crudivore, il est important de faire tremper le riz sauvage pendant 24 heures, en changeant l’eau après 12 heures. 

Keywords: riz sauvage, pomme, pomme grenade

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Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette

~ Karine K ~ 6 Comments
Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette
Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette

This Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette is a treat. It’s sweet, tangy, chewy, and if you bring this to a family or friends reunion, you’ll become a star instantly! There are a few things to juggle here, but if you start your wild rice, you’ll be able to accomplish all the other tasks as it cooks, and you’ll be done in less than an hour. This stellar dish is complete and nutritious. Wild rice contains twice the protein found in white rice, several important nutrients, and a fabulous amount of antioxidants. You may use any winter squash you like in lieu of the acorn squash. Try it, it’s divine!

For other recipes using pomegranates, check out this Couscous with Dates, Pine Nuts and Pomegranate Vinaigrette and this Armenian-Spiced Stuffed Eggplant with Millet and Apricots.

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Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette

Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Wild Rice:

  • 1 cup wild rice, rinsed well and drained
  • 4 cups vegetable broth or water

For the Acorn Squash:

  • 2 acorn squash, peeled and cut into small cubes (or 1 butternut)
  • 1 tablespoon olive oil
  • 1 tablespoon maple
  • Sea salt and pepper, to taste

For the Caramelized Onions:

  • 1 large onion, sliced thin
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon maple syrup
  • Sea salt

For the Vinaigrette:

  • 1 teaspoon garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon red wine vinegar
  • 6 tablespoons olive oil
  • Sea salt and pepper, to taste

To Serve:

  • 1 cup pomegranate
  • Pumpkin seeds (totally optional)

Instructions

For the Wild Rice:

In a medium saucepan, bring the wild rice and the broth/water to a boil. Reduce the heat to obtain a simmer, cover and let cook approximately 45 minutes, until some grains start to burst open and the rice is still chewy. Drain and set aside.

For the Acorn Squash:

Preheat the oven to 400˚F (200˚C). In a mixing bowl, place the squash cubes, the olive oil, the maple, and some sea salt and pepper. Mix well with your hands and place on a parchment-lined baking sheet. Roast in the oven for 20-25 minutes, until tender and cooked through. Remove from oven and set aside.

For the Caramelized Onions:

Heat the olive oil in a sauté pan over medium-high heat. Add the onion and cook, stirring often, for 5 minutes. You may need to adjust the heat. You want the onions to brown, but not burn. Add a sprinkle of sea salt, mix well and lower the heat a little. Cook for an additional 5-10 minutes, until the onions are soft and caramelized. Add the balsamic and the maple syrup, mix well and remove from the heat.

For the Maple Vinaigrette:

Whisk all ingredients together in a small bowl or shake in a mason jar.

To Serve:

Place the rice, the acorn squash, the caramelized onions, the vinaigrette and the pomegranate in a large mixing bowl and mix well. Remove to a serving platter and enjoy! Bon appétit!

Keywords: wild rice, squash, pomegranate, maple

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Riz sauvage avec courge poivrée, oignons caramélisés, pomme grenade et vinaigrette à l’érable

Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 portions 1x

Ingredients

Scale

Pour le riz sauvage:

  • 1 tasse de riz sauvage, rincé et égoutté
  • 4 tasses de bouillon de légumes ou d’eau

Pour la courge poivrée:

  • 2 courge poivrée, pelée et coupée en petits cubes
  • 1 c. à soupe d’huile d’olive
  • 1 c. à soupe de sirop d’érable
  • Sel de mer et poivre, au goût

Pour les oignons caramélisés:

  • 1 gros oignon, tranché mince
  • 1 c. à thé d’huile d’olive
  • 1 c. à thé de vinaigre balsamique
  • 1 c. à thé de sirop d’érable
  • Sel de mer

Pour la vinaigrette:

  • 1 c. à thé d’ail émincé
  • 1/2 c. à thé de moutarde de Dijon
  • 2 c. à soupe de sirop d’érable
  • 2 c. à soupe de vinaigre de cidre de pomme
  • 1 c. à soupe de vinaigre de vin rouge
  • 6 c. à soupe d’huile d’olive
  • Sel de mer et poivre (1/2 c. à thé chacun)

Pour servir:

  • 1 tasse de graines de pomme grenade
  • Graines de citrouille (carrément optionnel)

Instructions

Pour le riz sauvage:

Dans une moyenne casserole, porter le riz et l’eau/le bouillon de légumes à ébullition, Réduire le feu, couvrir, et laisser mijoter pendant environ 45 minutes, jusqu’à ce que les grains commencent à éclore. Égoutter et réserver.

Pour la courge poivrée:

Préchauffer le four à 400˚F (200˚C). Dans un bol à mélanger, déposer les cubes de courge, l’huile d’olive, le sirop d’érable, et du sel de mer et poivre, au goût. Bien mélanger avec les mains et disposer sur une plaque de cuisson préalablement tapissée de papier parchemin. Cuire au four pendant 20 à 25 minutes jusqu’à ce que la courge soit tendre. Retirer du feu et réserver.

Pour les oignons caramélisés:

Chauffer l’huile d’olive dans une poêle à feu moyen-élevé. Ajouter les oignons et cuire, en brassant, pendant 5 minutes. Ajuster le feu afin d’assurer que les oignons ne collent pas. Les oignons doivent dorer, mais pas brûler. Ajouter une pincée de sel de mer, mélanger et réduire le feu. Cuire pendant 5 à 10 minutes, jusqu’à ce que les oignons soient tendres et caramélisés. Ajouter le vinaigre balsamique, le sirop d’érable et bien mélanger. Retirer du feu.

Pour la vinaigrette à l’érable:

Mélanger tous les ingrédients dans un petit bol ou dans un pot mason.

Pour servir:

Déposer le riz, la courge, les oignons caramélisés, la vinaigrette et les graines de pomme grenade dans un grand bol. Bien mélanger et déposer sur une assiette de service. Bon appétit!

Keywords: riz sauvage, courge, pomme grenade, érable

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Wild Rice with Sautéed Mushrooms

~ Karine K ~ Leave a comment
Wild Rice with Sautéed Mushrooms
Wild Rice with Sautéed Mushrooms

This Wild Rice with Sautéed Mushrooms is easy and healthy. A serving of wild rice contains about 6.5g pf protein. It also contains the beneficial amino acids lysine and methionine, as well as beneficial amounts of heart-healthy linolenic acid. It is also an excellent source of vitamins and minerals.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For more, check out this Vegetable Fried Rice: A Lunch at the Speed of Light.

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Wild Rice with Sautéed Mushrooms

Wild Rice with Sautéed Mushrooms
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1x

Ingredients

Scale
  • 1 cup wild rice, rinsed well
  • 4 cups mushroom or vegetable broth, or water, plus 4 tablespoons
  • 1 tablespoon olive oil
  • 1 tablespoon plant butter
  • 16 oz mushrooms (cremini, button or shiitake), cleaned and sliced thin
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme
  • 1/4 cup dry white wine
  • 1/3 cup shallots, minced
  • 2 tablespoons fresh parsley, minced
  • Sea salt and pepper, to taste

Instructions

Bring broth and wild rice to a boil in a medium saucepan. Reduce the heat to an active simmer, cover, and cook for 45 minutes. Drain and set aside.

In the meantime, in a large skillet, heat the olive oil and butter over medium-high heat. Add the mushrooms, garlic and thyme, and sauté until soft and golden, about 6-7 minutes. Season to taste with salt and pepper.

Deglaze the skillet with the white wine and let evaporate 2 minutes. Remove thyme sprig and discard. Add the shallots and wild rice, and mix well until heated through, adding broth by the tablespoon, if needed. Remove to a serving platter and sprinkle with the fresh parsley.

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Riz sauvage aux champignons

Wild Rice with Sautéed Mushrooms
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 portions 1x

Ingredients

Scale
  • 1 tasse de riz sauvage, bien rinsé
  • 4 tasses de bouillon de champignon ou de légumes, ou d’eau, plus 4 c. à soupe
  • 1 c. à souper d’huile d’olive
  • 1 c. à soupe de beurre végé
  • 16 onces de champignons (cremini, café ou shiitake), bien nettoyés et tranchés minces
  • 2 gousses d’ail, écrasées
  • 1 branche de thym frais
  • 1/4 tasse de vin blanc sec
  • 1/3 tasse d’échalotes françaises, émincées
  • 2 c. à soupe de persil frais, émincé
  • Sel de mer et poivre, au goût

Instructions

Dans une casserole moyenne, porter le riz et le bouillon à ébullition. Réduire le feu, couvrir, et laisser mijoter pendant 45 minutes. Égoutter et réserver.

Pendant que le riz cuit, dans une grande poêle, faire chauffer l’huile d’olive et le beurre à feu moyen-élevé. Ajouter les champignons, l’ail et le thym. Saler et poivrer, au goût. Faire revenir pendant 6-7 minutes, jusqu’à ce que les champignons soient dorés.

Déglacer la poêle avec le vin blanc et laisser évaporer 2 minutes. Retirer la branche de thym. Ajouter les échalotes et le riz, et bien mélanger, en ajoutant des c. à soupe de bouillon, si trop sec. Servir garni du persil frais.

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Wild Rice, Italian Sausage, and Black Bean Stew

~ Karine K ~ Leave a comment
Wild Rice, Italian Sausage, and Black Bean Stew
Wild Rice, Italian Sausage, and Black Bean Stew

This Wild Rice, Italian Sausage, and Black Bean Stew recipe is one I often come back to. It is always unique, because it changes with the seasons, but it is also unfussy and delicious. I use wild rice for the protein content, and spigarello, because I love the texture of those perfect leaves that taste like a cross between broccoli and kale. I had some black turtle beans in the fridge that were cooked the night before, but garbanzo would be just great here. On the day of the picture, I had spotted the first asparagus of the season at the market, so obviously these ended up in here. Let your imagination and the seasons guide you.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Wild Rice, Italian Sausage, and Black Bean Stew

Wild Rice, Italian Sausage, and Black Bean Stew
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  • Author: Karine K

Ingredients

Scale
  • 1/4 cup coconut oil
  • 1 cup shallots, sliced thin
  • 2 cloves garlic, minced
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 2 plant-based Italian sausage, sliced in rounds
  • 1/2 teaspoon turmeric
  • 1 large heirloom tomato, chopped small
  • 4 cups vegetable broth
  • 1 bunch spigarello, sliced (or kale or spinach or Swiss chard)
  • 1 cup asparagus, chopped
  • 3 cups cooked wild rice (from 1 cup dry, cooked according to package directions)
  • 1 can black beans, rinsed and drained
  • Sea salt and pepper, to taste
  • Fresh parsley, to garnish

Instructions

In a large straight-sided sauté pan, or soup pot, heat the oil, over medium heat. Add the shallots, garlic, sprigs of thyme and rosemary, sausage rounds, and generous pinches of sea salt and pepper. Sauté, covered, stirring often, until the shallots are soft, about 5-6 minutes. Add the turmeric and cook for one minute. Add the tomato and cook, covered, stirring often, until the tomato is liquified, about 3-4 minutes. Add the vegetable broth, the spigarello, and the asparagus. Mix well and cook until the vegetables are al dente, about 2-3 minutes. Add the wild rice and black beans, and heat through. Taste and adjust seasonings. Garnish with fresh parsley. Bon appétit!

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Riz sauvage avec saucisses italiennes et haricots noirs

Wild Rice, Italian Sausage, and Black Bean Stew
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  • Author: Karine K

Ingredients

Scale
  • 1/4 tasse d’huile de coconut
  • 1 tasse d’échalotes françaises, tranchées mince
  • 2 gousses d’ail, émincées
  • 1 branche de thym frais
  • 1 branche de romarin frais
  • 2 saucisses végétaliennes, tranchées mince
  • 1/2 c. à thé de curcuma
  • 1 grosse tomate heirloom, tranchée finement
  • 4 tasses de bouillon de légumes
  • 1 botte de spigarello, tranchée (ou kale ou épinards ou bette à carde)
  • 1 tasse d’asperges, hachées
  • 3 tasses de riz sauvage cuit (cuire 1 tasse de riz sauvage, selon les directives sur l’emballage)
  • 1 boîte de haricots noirs, rincés et égouttés
  • Sel de mer et poivre, au goût
  • Garnitures: persil frais

Instructions

Dans une grande poêle à rebords hauts, faire chauffer l’huile à feu moyen. Ajouter les échalotes, l’ail, le thym, le romarin, les tranches de saucisses, et de généreuses pincées de sel et de poivre. Faire sauter, à couvert, en brassant souvent, pendant 5 à 6 minutes. Ajouter le curcuma et cuire une minute de plus. Ajouter la tomate, couvrir, et cuire jusqu’à ce qu’elle soit en sauce, environ 3 à 4 minutes. Ajouter le bouillon de légumes, le spigarello et les asperges. Bien mélanger et cuire jusqu’à ce que les légumes soient attendris, environ 2 à 3 minutes. Ajouter le riz sauvage et les haricots noirs. Goûter, ajuster les assaisonnements et garnir de persil frais. Bon appétit!

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