Best 3 Sprouted Wild Rice With Pistachios And Spring Vegetables Recipes

Embark on a culinary adventure with this delectable recipe for sp dönemuted wild rice with pistachios and spring vegetables. This dish seamlessly blends the nutty flavor of wild rice, the vibrant crunch of pistachios, and the freshness of spring vegetables. Prepare to tantalize your taste buds with a symphony of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

SPROUTED WILD RICE WITH PISTACHIOS AND SPRING VEGETABLES

Sprouted Wild Rice with Pistachios and Spring Vegetables image

Provided by Sarah Britton

Categories Rice Kid-Friendly Dinner Lunch Pistachio Chickpea Pea Carrot Chive Dill Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 cup / 200g wild rice (makes 1 1/2 cups sprouted rice)
2 tablespoons cold-pressed olive oil
2 tablespoons strong mustard
Grated zest of 1 organic lemon
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure maple syrup
Fine sea salt
2 cups / 300g shelled green peas
1 cup / 165g cooked chickpeas
4 spring carrots, julienned
1/3 cup / 7g chopped fresh chives
1/3 cup / 7g chopped fresh dill
1/3 cup / 40g raw pistachios, roughly chopped

Steps:

1. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water. Let soak on the countertop overnight.
2. In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least twice per day for 2 to 3 days, until it has "bloomed"-some or all of the grains will have split open, and it should be tender enough to eat. Drain and rinse the sprouted rice and put it in a large bowl.
3. Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots, and herbs into the rice.
4. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them!). Add the toasted nuts to the salad. Pour the remaining dressing over and fold to combine.
Serve.

PISTACHIO PILAU RICE

Pistachio pilau rice image

This lightly spiced, vibrant side dish is the perfect accompaniment to curry

Provided by Good Food team

Categories Dinner, Side dish

Time 25m

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 onion , sliced
1 tbsp vegetable oil
1 tsp turmeric
300g basmati rice
600ml hot vegetable stock
bunch spring onions , sliced
50g pistachio , roughly chopped

Steps:

Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the grains are golden.
Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender. Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving hot, or allowing to cool.

Nutrition Facts : Calories 255 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.25 milligram of sodium

VEGETABLE WILD RICE

Vegetable Wild Rice image

A convenient packaged rice mix gives a jump start to this simple side dish from Helen Jacobs of Canton, Michigan. A bright blend of veggies adds color, and the cost - only 52 cents per serving - is easy on your budget.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 package (6 ounces) long grain and wild rice mix
2 medium carrots, cut into 1/4-inch slices
1 cup diced yellow summer squash
2/3 cup chopped sweet red pepper
2/3 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons canola oil

Steps:

In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed., Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

Soak the wild rice overnight: This will help to reduce the cooking time and make the rice more digestible.
Use a variety of vegetables: This will add flavor, color, and nutrients to the dish.
Don't overcook the vegetables: They should be tender but still have a bit of a crunch.
Toast the pistachios: This will bring out their flavor and make them more crunchy.
Serve the rice warm: This is when it will be at its best.

Conclusion:

This sprouted wild rice with pistachios and spring vegetables is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover vegetables. The combination of flavors and textures in this dish is sure to please everyone at the table.