I never realized that I was salt conscious, until I went out of the country for school for a while. The first time I had the local foods, of the areas I was in, I couldn’t believe how salty the foods were. That is when I realized, I don’t really like to use a lot of salt in my foods. This recipe, is not only healthy (lots of vegetables) but also doesn’t have a lot of sodium. You can of course, change this to your taste, but I find that the vegetables add sweet flavor to the rice. I use the instant-fast recipe wild rice boxed rice, when I make this recipe. I discard the seasoning packet and add low sodium chicken broth (Or homemade broth: Turkey Stock from Thanksgiving). This brings down the salt.
I decided to make this, as part of Christmas Dinner. Sauteing the vegetables takes time, so I prepared and sautéed the vegetables the day before. You can use any vegetables you like for this recipe and in whatever amounts. Enjoy!!
Boxed Wild Rice (Seasoning packet discarded)
Chicken/Beef/Vegetable (for Vegetarians)/Turkey Broth (Amount required on box)
*Gluten Sensitivity-Canned Stock made with bouillon cubes are not Gluten Free, check your labels
bell peppers (any color), diced
Spanish onion, diced
yellow squash, diced
- Prepare boxed wild rice, adding diced carrots, as per instructions on box (omitting seasoning packet and using broth instead of water).
- Saute your vegetables, to your preference
- When rice is done, combine the vegetables to the rice.