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Wild Rice with Carrots and Beets

 

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Wild Rice with Carrots and Beets
 

 

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Recipe

Wild Rice with Carrots and Beets

Times

  • Prep Time : 8 min
  • Cook Time : 1 hour, 18 min
  • Ready Time : 1 hour, 26 min

Servings

8 Servings

Ingredients

  • 3 small beets, scrubbed
  • 2 tablespoons olive oil, divided
  • 1 bag wild rice (8-ounce bag)
  • 1 large carrot, peeled and cut into ¼-inch thick rounds
  • ¼ cup golden raisins
  • ¼ cup chopped pecans
  • 1 small orange, juiced
  • 1 tablespoon orange zest
  • 1 teaspoon chopped parsley
  • Kosher salt
  • Freshly ground black pepper

Directions

Preheat oven to 400° F.

Place beets in a large piece of foil with 1 tablespoon olive oil and seal tightly. Roast for 1 hour or until tender when pierced with a fork. When cool enough to handle, peel and cut into quarters.

Cook rice according to packages directions, drain and set aside.

In a large pot, heat remaining tablespoon of olive oil over medium high heat. Add carrots and cook, stirring often, for 5 to 8 minutes or until slightly softened. Add raisins, pecans, juice, zest and cooked wild rice. Stir to combine and cook 5 to 10 minutes or until heated through. Remove from heat and stir in beets and parsley and season to taste with salt and pepper. Serve warm or at room temperature.

Tags

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

4 Responses to Wild Rice with Carrots and Beets

  1. I’ve been looking for new food recipes that would let me really dig into the fall weather, and this definitely fits the bill. Looks like it will be fun to make and eat. Thanks for posting.

    • oh Maria you’re welcome – and you are so right – this is just that kinda recipe!

  2. avatar says: Adina

    I want to know what kind of nuts are permitted to use in Rosh Hashanah

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