Wild Rice with Carrots and Beets
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Wild Rice with Carrots and Beets
Times
- Prep Time : 8 min
- Cook Time : 1 hour, 18 min
- Ready Time : 1 hour, 26 min
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.
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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.