Friday, February 24, 2012

Simple Wild Rice with Rosemary and Cranberries

(Day 2 and 3 of the Vegan Challenge:

Yesterday, Vegan Carrot Cake Oatmeal for breakfast, homemade raw bars for a snack. leftover Edamame Caviar with Guacamole and Tortilla Chips for lunch, homemade trail mix for afternoon snack. A new recipe, Carolina BBQ Vegetable Soup for dinner (with shrimp for the boys).

Today, Apple, Walnut and Flax Oatmeal with Almond Milk for breakfast and a new Curried Quinoa and Chickpea Salad recipe for lunch. We're going to a potluck tonight for dinner, so I'll be having BBQ Baked Beans and a tossed salad with pecans, dried apples and some bell peppers.)

One of the early lessons of this Lenten Vegan Challenge is: plan ahead. Even as a long-time label reader, I have been amazed at all the seemingly vegan products have hidden dairy, butter or honey in them.


I'm always on the hunt for new ways to serve up side dishes. We love rice in the Sweet Pea family, but often it is served under something...beans, a stir-fry, soup or gravy. Here's a rice dish that stands quite nicely on its own.

Simple Wild Rice with Rosemary and Cranberries

1 cup wild rice
2 cups water
1/2 teaspoon dried rosemary
1/4-1/2 teaspoon kosher salt
2 teaspoons olive oil
1/2 teaspoon apple cider vinegar
1/2 cup dried cranberries

Rinse and drain the rice. Combine the rice and water in a saucepan and bring to a boil. Reduce to low and cover. Let simmer, covered, for about 30-40 minutes. (Wild rice blends can vary in their cooking time, so you may want to double-check the recommendations of the packaging)

Once cooked, add the remaining ingredients and stir well.

Serves 4.

The nuttiness of the rice blend, coupled with the sweetness of the cranberries and earthiness of the rosemary creates a lovely trio of flavors!

Life is sweet,

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