By: The Working Girl’s Kitchen
I find that I tend to be more creative when my pantry and fridge are nearly bare. Here, I threw in the last of my kitchen inventory, and came up with something that was not only healthy, but easy to make and delicious!
Interesting fact: wild rice is not rice, but a grass. Wild rice has twice the protein of brown rice. It’s rich in fiber and is packed with antioxidants – 30 times more than white rice! It is also gluten free. I, personally, like it because of its texture and nutty taste. Can be served cold or warm.
- Place the sesame seeds in a medium frying pan over medium heat and toast, stirring often, until golden brown, about 2-3 minutes. Transfer to a large heatproof bowl.
- Lightly coat frying pan with canola oil. Sauté garlic and onions, until onions begin to soften. Add peas and corn until they are defrosted and warm. Transfer mixture to bowl with the sesame seeds.
- Add in chopped green peppers and cooked wild rice to the bowl.
- Whisk the olive oil, sesame seed oil, rice vinegar, honey and a pinch of salt and pepper in a bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, vinegar and pepper.
- 4 cups cooked wild rice
- Canola oil
- 2 tbs white sesame seeds
- frozen peas
- frozen corn
- 3 cloves garlic, minced
- 1/2 red onion, chopped
- 1 green pepper, chopped
- 3 tbs olive oil
- 2 tbs toasted sesame seed oil
- 1/4 cup rice vinegar
- 2 tsp honey
- Sea salt and fresh ground pepper