What to do with a can of artichoke hearts? I like to eat them just as they are, however, when you want to make a full meal with them, this Wild Rice with Artichokes and Chickpeas is absolutely stellar and uses ingredients that you might already have at home.
Wild rice is one of my absolute favorite ingredients. In Ojibwe, a North American indigenous language from the Algonquin family, wild rice is called manoomin, loosely translated to “harvesting berry”. Unlike what many people think, manoomin is not related to domesticated rice. It is in fact a species of grass, from the genus Zizania. The wild rice grains have a chewy outer coat and a tender inner core. The plants is grown in shallow water of small lakes or quiet streams, where sometimes only the head of the plant rises above the water. It is a great source of food for aquatic wildlife. It is important to note that many Native American tribes consider wild rice to be a sacred component of their culture.
Wild rice is also quite high in protein, the amino acid acidlysine and fiber. The grain actually comes a close second, after oats, for their protein content per calorie. Just like common rice, wild rice doesn’t contain gluten, which makes it a great alternative for people with intolerance. It is also important to note that the grain provides significant amounts of thiamin, riboflavin, iron and potassium. A cup of wild rice also provides 15% of the recommended daily value in zinc and over 20% in manganese.
Try this Wild Rice with Artichokes and Chickpeas today and let me know how you like it! And for more recipes using wild rice, check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette and this Wild Rice with Sautéed Mushrooms.
PrintWild Rice with Artichokes and Chickpeas
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup wild rice, rinsed and drained
- 4 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 can chickpeas, rinsed and drained
- 1 can artichoke hearts, rinsed, drained, and quartered
- 1 1/2 cup cherry tomatoes, halved
- 2 tablespoons sunflower seeds, toasted
- Juice of 1 lemon
- Sea salt, to taste
Instructions
In a medium saucepan, bring the vegetable broth (or water) and wild rice to a boil, over medium-high heat. Reduce the heat to low, cover and simmer until the rice is cooked, about 40-45 minutes.
While the rice cooks, heat the olive oil in a large cast iron skillet. Add the chickpeas and sauté, over medium-high heat, for 10 minutes. Remove to a mixing bowl. In the same skillet, add a tad more oil and add the artichoke hearts, cut-side down. Sprinkle with some sea salt and cook a few minutes over medium-high heat, turning halfway, until edges start to brown, about 5-6 minutes total. Remove to the same mixing bowl as the chickpeas. In the same skillet, add the tomatoes, cut-side down. Let them sear nicely until they develop a nice char, then turn them. Sauté 2 minutes more then remove to the mixing bowl.
When the rice is cooked, drain, if necessary. Add to the mixing bowl. Add the sunflower seeds, the lemon juice, and some more sea salt, to taste. Bon appétit!
Keywords: wild rice, artichokes, tomatoes, chickpeas
Riz sauvage aux pois chiches et artichauts
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 portions 1x
Ingredients
- 1 tasse riz sauvage, rincé et égoutté
- 4 tasses bouillon de légumes ou eau
- 1 c. à soupe huile d’olive
- 1 boîte de pois chiches, rincés et égouttés
- 1 boîte de coeurs d’artichaut, rincés, égouttés et coupés en quartiers
- 1 1/2 tasse de tomates cerises, coupées en deux
- 2 c. à soupe de graines de tournesol, grillées
- Jus de 1 citron
- Sel de mer, au goût
Instructions
Dans une casserole moyenne, porter le bouillon de légumes et le riz sauvage à ébullition à feu moyen-élevé. Réduire le feu, couvrir et cuire jusqu’à ce que le riz soit tendre, environ 40 à 45 minutes.
Pendant ce temps, chauffer l’huile d’olive dans une poêle de fonte. Ajouter les pois chiches et faire revenir à feu moyen-élevé pendant 10 minutes, en remuant souvent. Transférer les pois chiches dans un grand bol à mélanger. Dans la même poêle, ajouter un trait d’huile d’olive. Ajouter les coeurs d’artichaut et faire revenir jusqu’à ce qu’ils commencent à dorer, environ 5 à 6 minutes, en les retournant à mi-chemin. Transférer dans le grand bol à mélanger avec les pois chiches. Dans la même poêle, ajouter les tomates, côté coupé vers le bas, et laisser cuire, sans déranger, pendant quelques minutes, jusqu’à ce qu’elles deviennent bien rôties. Retourner et cuire 2 minutes de plus. Transférer dans le bol à mélanger.
Lorsque le riz est cuit, égoutter si nécessaire. Ajouter au bol à mélanger. Ajouter les graines de tournesol, le jus de citron et du sel de mer, au goût. Bon appétit!
Keywords: riz sauvage, artichaut, pois chiches, tomates
