Wild Rice with Vegetables

Wild rice is one of those great low glycemic impact carbohydrates that has tremendous versatility.  You can add virtually any vegetable you like and instantly have a whole new dish.  You can combine other whole grains or rices as well to bring a burst of flavor to each mouthful.  I particularly like rice with vegetables as the extra fiber of the vegetables makes the rice even slower to digest, thus releasing glucose in a super slow fashion.  Try this recipe below then branch out and experiment with different vegetables or even nuts with dried fruit.  Yum…

Ingredients:
1/2 cup wild rice
1 red onion, sliced
2 celery sticks, cut in julienne sticks
2 carrots, cut in julienne sticks
2 oz butter
2/3 cup vegetable stock
2 medium zucchinis, cut in thicker sticks
a few toasted almond flakes to garnish
Salt and ground black pepper to taste

Instructions:
Soak the rice overnight in water to reduce the cooking time.

Drain rice and cook according to package instructions for about 15 to 20 minutes or until soft and most of the grains have burst open. Drain and set aside.

In the meantime, melt the butter in a saucepan and gently sautÈ the onion, carrots and celery for about 2 minutes. Pour in the stock and season with salt and pepper. Bring the mixture to a boil and simmer for a further 2 minutes. Stir in the zucchini sticks and cook for a further minute. Add the rice, mix well and reheat gently.

Top with the toasted almond flakes and serve immediately.

Serves 4

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