Wild West Rice

This was a fun recipe to make, thinking about the wild west. We used a mixture of various grains and rices including the black wild rice.

Wild West Rice

Serving Size: 4


  • 1 cup mixed grain medley (wild rice, white rice, barley etc.)
  • 2 cups vegetable bouillon
  • 1 large onion, chopped
  • 2-3 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 1 red bell pepper, de-seeded and chopped
  • 2 cups winter squash, de-seeded and cut in bite sized pieces
  • 1 can kidney beans, drained and washed
  • 2 tablespoons Sriracha sauce
  • salt and pepper to taste
  • garnished with sliced scallion tops


  1. Chop the onion and mince the garlic.
  2. De-seed and cut the bell pepper into pieces
  3. If you have an organic winter squash, such as uchi kuri (red kuir) you can merely clean it, de-seed and cut into bite sized pieces. Otherwise, remove the skin of the squash and cut into bite sized pieces.
  4. Drain the can of kidney beans and rinse.
  5. Slice the green parts of spring onions (or scallions) as garnish.
  6. Heat the oil in a large frying pan.
  7. Add the onions and sauté until glassy.
  8. Add the winter squash pieces and red bell pepper pieces and sauté.
  9. Add the rice and stir to cover the rice with the seasoned oil.
  10. Add 1 cup the vegetable bouillon and stir the rice and squash well.
  11. As they cook, add more vegetable bouillon and the garlic.
  12. Once the rice has softened, and the squash is al dente, add the beans.
  13. Add the Sriracha sauce.
  14. Season with salt and pepper.
  15. Garnish with the spring onion greens