Wild Rice and Carrots

Name: Wild Rice and Carrots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 237 milliliters thinly sliced carrot; 1 Tbsp chopped fresh parsley; 241 grams package precooked wild rice (such as Archer Farms); 0 teaspoons salt; 2 Tbsps unsalted butter

Wild Rice and Carrots is a gluten free, fodmap friendly, and vegetarian side dish. This recipe makes 4 servings with 272 calories, 5g of protein, and 5g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up pepper, carrot, parsley, and a few other things to make it today.

Instructions

Prepare rice according to the package directions.

Ingredients you will need

Rice

Melt butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add carrot; cook 8 minutes or until tender, stirring frequently. Stir in rice, parsley, pepper, and salt; cook 1 minute.

Ingredients you will need

Parsley

Carrot

Pepper

Rice

Salt

Bell Pepper and Fennel variation: Prepare rice according to package directions.

Ingredients you will need

Bell Pepper

Fennel

Rice

Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add 1/2 cup diced yellow bell pepper and 1/2 cup diced fennel bulb to pan; cook 8 minutes or until tender, stirring frequently. Stir in rice, 1 1/2 teaspoons chopped fresh oregano, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt; cook 1 minute.

Ingredients you will need

Ground Black Pepper

Yellow Pepper

Fresh Oregano

Fennel Bulb

Rice

Salt

Equipment you will use

Frying Pan

Serves 4 (serving size: about 3/4 cup) CALORIES 116 (0% from fat); FAT 4g (sat 7g); SODIUM 156mg

Cucumber and Feta variation: Prepare rice according to package directions.

Ingredients you will need

Cucumber

Feta Cheese

Rice

Combine cooked rice, 1 cup diced English cucumber, 1 1/2 tablespoons olive oil, 1 tablespoon fresh lemon juice, and 2 ounces crumbled feta cheese in a medium bowl; toss to coat. Stir in 1/2 teaspoon pepper and 1/4 teaspoon salt.

Ingredients you will need

English Cucumber

Cooked Rice

Feta Cheese

Lemon Juice

Olive Oil

Pepper

Salt

Equipment you will use

Bowl

Serves 4 (serving size: about 3/4 cup) CALORIES 149 (0% from fat); FAT 3g (sat 9g); SODIUM 308 mg

Tomatoes and Pine Nuts variation: Prepare rice according to package directions. Melt 1 1/2 tablespoons unsalted butter in a large nonstick skillet over medium heat.

Ingredients you will need

Unsalted Butter

Pine Nuts

Tomato

Rice

Equipment you will use

Frying Pan

Add 1/4 cup pine nuts and 8 quartered cherry tomatoes to pan; cook 8 minutes or until tomatoes are tender, stirring frequently. Stir in rice, 1 tablespoon chopped fresh basil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt; cook 1 minute.

Ingredients you will need

Ground Black Pepper

Cherry Tomato