The Raw Cooked Vegan

Sunday, December 19, 2010

Wild Rice with Artichoke Hearts, Corn, Edamame and Toasted Pine Nuts

This recipe is DELICIOUS!  I think this is rated up there with my Five Star dishes. 

Wild Rice with Artichoke Hearts, Corn, Edamame and Toasted Pine Nuts

1 Cup Cooked Wild Rice
4 to 5 Sundried Tomatoes in olive oil, chopped
1 Jalapeno Pepper (seeds and veins removed) chopped
3 to 4 Marinated Artichoke Hearts, chopped
3 TBS Pine Nuts, toasted
1/2 cup frozen corn
1/4 cup frozen Edamame beans
4 to 5 garlic cloves, sliced thin
4 tsp Olive oil
Sea Salt and Pepper

Cook wild rice according to directions and let cool. In a large bowl, combine rice, sundried tomatoes, jalapeno and artichoke hearts. Set aside.

Toast pine nuts in small skillet over medium heat. Watch constantly so they do not burn. Remove from heat once they are toasted. Add to rice.

In medium skillet, heat 2 tsp of olive oil and add corn, garlic and edamame. Salt and pepper generously. Cook until garlic is roasted and fragrant. Remove from heat and add to rice mixture. Add the rest of olive oil over top and season with more salt and pepper to taste.

This would also make a terrific stuffing for acorn squash or even dolmades!

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