This rice and bean side dish is the perfect partner to your favourite protein. That being said, it's also really great all on its own, and once you try it, you'll see exactly what I mean!
This recipe makes 3-4 servings, and 1 serving = 362 Calories. 6.2g Fat. 19g Protein. 60g Carbs.
Ingredients:
2 1/2 cups (600ml) - Veggie Broth
1 Veggie Bouillon
1 cup (200g) - Wild Rice
1 tsp - Paprika
1 tbsp - Sriracha sauce
2 tbsp - Sesame Oil
1 Red Onion (diced)
1 Stalk of Celery (chopped)
2 cups (130g) - Mushrooms (sliced)
2-3 Cloves of Garlic
1 can (540ml) - Kidney Beans (drained and washed)
Salt and Black Pepper (to taste)
Directions:
In a pot, add the water and bouillon. On high heat, bring to a boil and add the wild rice, paprika and sriracha sauce and mix. Turn the heat down to a medium/low, and simmer with the cover on, for 45 minutes or until rice is tender.
When the rice is done, add the sesame oil to a frying pan and heat. When the oil is ready, add the celery, mushrooms and onion. Sautee for about 10 minutes or until the celery and onions have softened.
Add in the minced garlic and sautee for an additional 5 minutes.
Add in the beans, rice and the optional salt and pepper and stir, allowing some of the rice to get a little crispy.
Serve on its own or as a side dish to you favourite protein!
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