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.
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
- Chop the onion and mince the garlic.
- De-seed and cut the bell pepper into pieces
- 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.
- Drain the can of kidney beans and rinse.
- Slice the green parts of spring onions (or scallions) as garnish.
- Heat the oil in a large frying pan.
- Add the onions and sauté until glassy.
- Add the winter squash pieces and red bell pepper pieces and sauté.
- Add the rice and stir to cover the rice with the seasoned oil.
- Add 1 cup the vegetable bouillon and stir the rice and squash well.
- As they cook, add more vegetable bouillon and the garlic.
- Once the rice has softened, and the squash is al dente, add the beans.
- Add the Sriracha sauce.
- Season with salt and pepper.
- Garnish with the spring onion greens