Jack and I both love good food. I’m not saying that we spend our whole day eating, but we really enjoy sitting down together at night and having a nice meal. It’s a pleasant way to end the busiest part of our day and begin our evening. Sitting at the table, visiting over a hot dinner, and relaxing together is something we both look forward to each day.
Right now I’m on a quest to cook healthier. Jack abhors anything that’s called “d-i-e-t”, so what we’re working on is more of a “life style change”. I’m not referring to anything drastic or weird, mostly just common sense. For the most part, we’re going to cut back on white flour, saturated fats, and sugar, and use more whole grains and unsaturated fats.
I like wild rice O.K. and I know it’s much better for us, but it’s never really been my favorite thing in the world. However, that’s what I decided to make with our dinner last night. I thought about it for awhile and decided that I wanted to add vegetables to it, so this is what I came up with a plan.
This is an easy, tasty, and healthy recipe. Jack and I both enjoyed it and I’ll definitely make it again.
Add 1 cup wild rice to 2 cups of chicken broth (I used water with 1 tablespoon of chicken boullion added, or you could just use water if you wish). Bring to boil, reduce heat to simmer, and cook for 45-60 minutes depending on firm you want your rice to be. I cooked mine for 60 minutes.
In the meantime, dice 2 stalks celery (about 3/4 cup) and thinly slice carrots (about 3/4 cup). Dice 1/2 onion. In a saute pan, add a couple of tablespoons cooking oil. Add celery and carrots. Cook until almost done and then add onion and 1-2 tablespoons minced garlic.
When rice is done, add vegetable mixture with a little pepper. Stir well. Let sit for a few minutes to blend flavors. Serve and enjoy!