1、Wild Rice with Bell Pepper and Fennel

Yield Serves 4 (serving size: about 3/4 cup)
If you can't find precooked wild rice, substitute boil-in-bag or precooked brown rice.

Wild Rice with Bell Pepper and Fennel recipe



  • Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper and diced fennel bulb to pan; cook 8 minutes or until tender, stirring frequently. Stir in rice, fresh oregano, freshly ground black pepper, and salt; cook 1 minute.
  • Nutrition Facts

  • calories 116
  • fat 5.4g
  • satfat 0.7g
  • sodium 156mg

  • https://www.truecookbook.com/recipe/wild-rice-with-bell-pepper-and-fennel-116981/

    2、Wild rice with orange & fennel

    This zingy rice side dish combines bold flavours of orange, fennel and coriander - a great accompaniment to grilled meat or fish
    Wild rice with orange & fennel recipe


    • 200g basmati & wild rice
    • 1 large fennel bulb, halved then cut into slices
    • 1 tbsp olive oil
    • 2 large oranges
    • small pack coriander, chopped


    1. Cook the rice following pack instructions. Meanwhile, toss the fennel with olive oil and season. Cook the fennel in a griddle pan on a medium-high heat for 5 mins until softened.
    2. Juice 1⁄2 an orange. Peel the remaining oranges, slice them and cut each slice into quarters. Drain the rice, then stir through the orange juice, orange pieces, fennel and coriander.

    3、Wild Rice with Pecans and Cherries

  • Makes: 15 servings
  • Serving Size: 3/4cup
  • Carb Grams Per Serving: 27
  • Wild Rice with Pecans and Cherries recipe


    • 314 - ounce canreduced-sodium chicken broth
    • 2 1/2 cups wild rice, rinsed and drained
    • 1cup coarsely shredded carrot
    • 14 1/2- ounce jar (drained weight)sliced mushrooms, drained
    • 1tablespoon butter, melted
    • 2teaspoons dried marjoram, crushed
    • 1/4 teaspoon ground black pepper
    • 2/3 cup chopped green onions
    • 1/2 cup dried tart cherries
    • 1/2 cup coarsely chopped pecans, toasted
    • Chopped green onions (optional)


    1. In a 3-1/2- or 4-quart slow cooker, combine broth, uncooked wild rice, carrot, mushrooms, melted butter, marjoram, and pepper.
    2. Cover and cook on low-heat setting for 5 to 6 hours.
    3. Turn off cooker. Stir in 2/3 cup green onions, the cherries, and the pecans. Cover and let stand for 10 minutes. Serve with a slotted spoon. If desired, garnish with additional green onions.

    4、Wild Rice with Chicken and Sugar Snap Peas

    Servings:6 Prep10 mins Slow Cook5 hrs low
    Wild Rice with Chicken and Sugar Snap Peas recipe



    1. Rinse rice under cold water. Place rice in slow cooker bowl and add the broth, chicken, shallot, carrot and celery. Cover and cook on LOW for about 5 hours or until rice kernels are open but not mushy.
    2. Remove cover and stir in snap peas, vinegar, walnuts, parsley, salt and pepper.
    3. Remove 12 small bowl-shaped leaves from head of lettuce; rinse and pat dry. Spoon about 1/2 cup rice mixture into each lettuce cup and serve.


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