I’ve made this great sautéed wild rice recipe lots of times. This is a lovely recipe if you have time to steam the rice before sautéing in up. We’ve had this with Asian seasonings and Mediterranean seasonings and both are wonderful.
Bare Cupboards – WIld Rice Feast
This is an entrée for us, but it could be a superb side dish. Sometimes you just don’t have much with which to work filling the cupboards and refrigerator and use what you have and hit on something that works well. During one of those sparse times in the budget, I tossed some rice, carrots and dried cranberries in my wok with some seasonings, hoping it would at least be edible. I’m sure everyone has been there. The hubby and I were both surprised and this rice dish has been tasty enough to add to the rotation even when the cabinets and refrigerator are full.
You could pair this with my Delightful Roasted Brussels Sprouts. This recipe was inspired by a long lost recipe from Vegetarian Times. Now on to the recipe.
Sautéed Wild Rice with Carrots and Cranberries
- 1 cup Wild rice steamed
- 2 cups Carrots sliced into coins
- 1 tbsp Garlic minced
- 1 tbsp Asian seasoning
- 1/4 cup Soy sauce
- 2 tbsp Olive oil
- 1/2 cup Cranberries dried
- Salt and pepper to taste
Steam rice according to your rice steamer's instructions. It takes mine 30-45 minutes depending on how much rice and exactly which kind.
Heat olive oil in a wok or sauté pan and add minced garlic.
Add carrots, Asian seasoning and soy sauce and sauté for 10-15 minutes depending on how thinly sliced. You want them still crunchy before adding the rice.
Add the rice to the pan and sauté for another 10 minutes to let the rice absorb the flavors.
Add the cranberries in the last couple of minutes. Salt and pepper to taste.