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Vegetable Wild Rice with Toasted Walnuts

December 1, 2009

This past weekend, Brennan’s dad, Jim, made a really great wild rice dish using up leftover turkey, corn, vegetables and tossed with mandarin orange sections and cashews. As a joke, he gave me a pack of wild rice to take home for my birthday. I fully intended to make something similar to what we had for dinner that night, but I didn’t have all the exact ingredients. This is why I love cooking. You can sub any vegetables you want in this dish or add meat, but since I am low on groceries this week, I made this simple dish using vegetables I had on hand. And also, I probably ate enough turkey over Thanksgiving to last me for the rest of the month 😉 By the way, I am running the California International Marathon in Sacramento this week, so please bear with all the carb-heavy meals this week.

Since I have a plethora of sweet potatoes, I diced a couple along with a green bell pepper and onion. The sweet potato added a creamy and thick texture to the rice mixture without compromising all the different textures in the wild rice. I love how this is a one pot meal, I just threw everything in a pot with chicken stock and let it simmer away until the rice was fully cooked through. Top with toasted walnuts and feta cheese!

Vegetable Wild Rice with Toasted Walnuts

4 servings


  • 1 tablespoons extra-virgin olive oil
  • 1 medium onion, quartered and thinly sliced
  • 1 cloves garlic, minced
  • 1 green bell pepper, thinly sliced
  • 2 medium sweet potatoes, diced
  • 1 teaspoon chili powder
  • 2 tablespoons BBQ sauce
  • Salt and pepper
  • 1 cup wild rice mixture
  • 2 cups vegetable broth, or reduced-sodium chicken broth
  • 1/2 cup walnuts
  • Optional: feta cheese


  1. Heat oil in a 12-inch cast-iron skillet over medium heat. Add onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes.
  2. Add bell pepper, sweet potatoes, chili powder, BBQ sauce, salt and pepper; cover and simmer, stirring occasionally, for 10 minutes.
  3. Add rice; stir to coat well with the vegetable mixture. Add broth; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, 30 to 40 minutes.
  4. Toast walnuts in a dry skillet until fragrant, about 2 minutes.
  5. Serve rice  hot directly from the pan, garnished with toasted walnuts and feta cheese.

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