Wild rice is not a grain, but the seed of a native North American long-grain marsh grass. Nutritionally, wild rice is as robust as the flavor it imparts; it contains almost twice the protein and fiber as brown rice, and is also high in B vitamins, manganese, zinc, potassium, phosphorous and magnesium, while being relatively low in calories.
1 cup wild rice
1 cup brown basmati rice
1 medium size red onion finely chopped
1 medium size red potato chopped
1 medium size carrot chopped
1 celery stick chopped
1 medium size red bell pepper chopped
1 tablespoon oil
Salt according to taste
Juice of 1 lemon
Cilantro for garnishing
3 cups water or vegetable broth
1. Soak wild rice and brown basmati rice in water for 3 to 4 hours.
2. Discard the water. Add 3 cups of water or vegetable broth and salt. Cook on
medium flame till done (around 40 minutes).
3. Heat oil in another pan. Add onions, roast a little and add all the other chopped vegetables and some salt. Cover and cook till all the vegetables are cooked.
4. Add the cooked rice and mix well and let it cook for some more time.
5. Squeeze some lemon juice and garnish with cilantro just before serving.
Variations: For chewier texture boil for less time and for softer texture use more water and boil longer. It is a good idea to boil the rice before and then add to the cooked vegetables. You can add curry powder while cooking the vegetables to give it more flavor.