- LRN Recipe Box
- 7 Ingredients or Less
- Made with milk products
- Heart Healthy
- Low Calorie
- Low Carb
- Low Sodium
- President's Choice
Recipe developed by Emily Richards, PH Ec
© Heart and Stroke Foundation 2011
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125 mL (1/2 cup) wild rice
500 mL (2 cups) no-salt-added chicken or vegetable broth
250 mL (1 cup) water
250 mL (1 cup) wholegrain brown rice
3 cloves garlic, minced
15 mL (1 tbsp) chopped fresh thyme or 5 mL (1 tsp) dried thyme leaves
3 green onions, thinly sliced
1 carrot, grated
1 stalk celery, diced
1 red bell pepper, chopped
45 mL (3 tbsp) each chopped fresh coriander and mint
25 mL (2 tbsp) sodium reduced soy sauce
Warm wild rice and vegetable salad
Tip: Substitute tamari for soy sauce to make this recipe gluten free.
Difficulty Level: Easy Wow
In saucepan, bring wild rice, water and broth to boil. Cover and simmer for 15 minutes.
Add brown rice, garlic and thyme; stir and cover and simmer for about 25 minutes or until liquid is absorbed and rice is tender. Fluff with fork and set aside.
In large bowl, combine green onions, carrot, celery and pepper. Add rice mixture and gently stir to combine.
Add coriander, mint and soy sauce; stir until well coated.
Developed by Emily Richards, PH Ec. ©The Heart and Stroke Foundation 2011.