Wild Rice with Grilled Vegetables is an earthy and rustic flavoured meal that is nutritious as well as delicious. The rice is a mix of three colours.
I got this rice while I was on my trip to the Canary Islands. The rice was a mix of tri-coloured rice. White rice, red rice and black wild rice. It was a small pack and the first time I cooked these I followed a Spanish recipe, which I was not happy with, and thereafter just put them aside. With our Biryani, Pulao, Khichadi Festival, I wanted to use this rice and decided to make simple rice with the burnt green garlic and served them with grilled veggies. The recipe is from an International Rice Cook Book which also used a similar variety of rice.
I am not sure if this rice is available everywhere, but rice in three colours quite fascinated me and I wondered about its cooking time. To play safe I boiled the rice in ample water and as soon as the rice was done I drained the rest of the water. Each grain was firm and separate. The rice had a nutty flavour. To add on more flavour I simply tossed them in fresh green garlic. The rice tasted amazing on its own, but I served them with grilled veggies and it made a wonderful filling meal. You could use any veggies that you have on hand and use any seasoning too. I used zucchini, peppers carrots and spinach. I seasoned the veggies with oregano.
After we finished the meal I was left with some of the cooked rice which I used to make some cutlets. The recipe shall sit quietly in my drafts till Valli announces an appropriate theme for them. As of now enjoy the Wild Rice with Grilled Veggies!
Wild Rice with Grilled Vegetables
1 cup wild rice
4 cups water
Salt to taste
1 tbsp olive oil
2 tbsp green garlic, finely chopped
4-5 cloves garlic, finely chopped
Place wild rice, water and salt in a pot over high heat.
Put the lid on and bring it to a boil.
Turn the heat down to low and let it simmer for 40-45 minutes.
Once the rice cooks drain the excess water and keep the rice in a colander.
Add a tbsp of olive oil to a nonstick pan.
Add both fresh and dry garlic and sauté till it turns pink.
Add rice and toss.
While the rice is in the colander, you can grill the veggies either in an oven or a grilling pan.
Add salt and herbs once the veggies are grilled.
Serve tossed garlic rice with the grilled veggies on the side.
Here is what I have been posting under the Biryani, Pulao, Khichadi Festival –
Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
Day 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani
Day 8 Banarasi Tandoori Biryani
Day 9 Bharwan Mirch ki Biryani
Day 10 Sindhi Thooma wara Chawara
Day 11 Achaari Panneer Pulao
Day 12 Nuts Pulao
Day 13 Mumbai Tawa Khichadi
Day 14 Vegetable Layered Khichadi
Day 15 Khichadi Bowl
Day 16 Stuffed Rice
Day 17 Kulhad wale Rajma Chawal
Day 18 Rice and Curry in Banana Leaf Packets
Day 19 Cheesy Baked Rice with Vegetables
Day 20 Maklouba
Wild Rice with Grilled Veggies
- 1 cup wild rice
- 4 cups water
- Salt to taste
- 1 tbsp olive oil
- 2 tbsp green garlic finely chopped
- 4-5 cloves garlic finely chopped
Vegetables for grilling
- bell peppers
- Place wild rice, water and salt in a pot over high heat .
- Put the lid on and bring it to a boil.
- Turn the heat down to low and let is simmer for 40-45 minutes.
- Once the rice cooks drain the excess water and keep the rice in a colander .
- Add a tbsp of olive oil to a nonstick pan .
- Add both fresh and dry garlic and sauté till it turns pink .
- Add rice and toss .
- While the rice is in the colander , you can grill the veggies either in an oven or a grilling pan .
- Add salt and herbs once the veggies are grilled .
- Serve tossed garlic rice with the grilled veggies on the side .