Pepper and Ginger Long Grain Wild Rice
Prep Time
Cooking Mode
1 First Cold Pressed Extra Virgin 100% Olive Oil
½ Red Onion, small sliced
2 Garlic, minced
2 Ginger root, minced
¾ Long Grain and Wild Rice
⅓ Red sweet pepper sliced
⅓ Orange sweet pepper sliced
⅓ Yellow sweet pepper sliced
2 Chicken stock, low sodium
2 Green onions, chopped
1 Lime, cut into wedges
1 First Cold Pressed Extra Virgin 100% Olive Oil
½ Red Onion, small sliced
2 Garlic, minced
2 Ginger root, minced
¾ Long Grain and Wild Rice
⅓ Red sweet pepper sliced
⅓ Orange sweet pepper sliced
⅓ Yellow sweet pepper sliced
2 Chicken stock, low sodium
2 Green onions, chopped
1 Lime, cut into wedges
Directions
1Heat olive oil in a medium saucepan over medium heat.
2Add red onion, garlic and ginger and sauté until onions begin to soften, about 2 minutes.
3Add long grain and wild rice and stir for 1 minute.
4Add peppers and chicken stock and bring to a boil. Cover and simmer until rice is tender and chicken stock has been absorbed fully, about 15 minutes.
5Stir in green onions. Remove from heat and let stand 2 minutes.
6Serve with fresh lime juice squeezed over top.
Tips
1
This recipe is great to serve as a side dish with grilled Extra Lean Thai Coconut Chicken.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
