Wild Rice with Carrots and Beets

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Wild Rice with Carrots and Beets
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 3 small beets, scrubbed
  • 2 tablespoon 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


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.