We eat a lot of wild rice in our family. I love it because it’s so high in essential minerals and nutrients like vitamin B6, magnesium, manganese and zinc. Wild rice is also an excellent source of plant-based protein. So I add it to dishes multiple times a week.
This dish is so vibrant and delicious and the combination of the wild rice and pesto makes it so comforting. And it makes me feel so good knowing we are eating wild food that brings in a level of nourishment that supports our well-being on a higher level.
Let’s look at little deeper at the benefits of some of our ingredients:
Black wild rice – very high in antioxidants, supports the adrenals when we’re stressed or fatigued, helps to prevent diabetes and obesity
Nettles – extremely high in magnesium, calcium and iron – essential for well functioning hormones, healthy heart, bones and more.
Red bell pepper – extremely high in vitamin C and antioxidants
Brussel Sprouts – known for it’s anti-cancer properties, wonderful source of fiber and also very high in antioxidants
This dish is nourishment on so many levels. It’s so important (now maybe more than ever in our lifetime) to continually feed ourselves with food that nourishes us deeply. Food that supports our immune system so that we have a strong defense system. Why not make it delicious at the same time?
Okay so let’s dive in.
For your Nettle Pesto
Head over to my “Getting Wild with Nettles” blog post for more about nettles and the recipe.
You can actually make the pesto as the rice and veggies are cooking!
To make your wild rice and veggies
- 6 cups cooked black wild rice
- 1 cup diced red pepper
- 4 cups fresh green onion
- 2 cups quartered brussel sprouts
- 3 tablespoons olive oil
- Sea salt to taste
To cook your wild rice, you want to first soak over night if you can. Drain the water and then cook. To cook, add 1.5 cups water per cup of rice in your pot and allow it to come to a boil. Then reduce heat to medium low and allow to cook with the lid on. I like to add sea salt and fresh turmeric root to my rice as it cooks. You can also use an Instant Pot or similar high pressure cooker and simply use the rice cooking feature.
When rice is cooking, sautée your green onion, red pepper and brussel sprouts in your olive oil and sea salt until tender. Don’t overcook – you want them to be nice and bright in color.
When rice is finished cooking, add your sauteed veggies.
Now add about ¼ cup of your pesto and stir until everything is coated. Add more to taste.
Serve with a sprinkle of hemp seeds and allow your cells to soak in the minerals, nutrients and vibrant flavors. We like to serve ours with a nice large salad and some crusty gluten-free bread.
*** DISCLAIMER – I am not a doctor and this is not medical advise. I’m sharing a recipe with you that I’ve used for over 10 years with amazing results. These are herbs that have been used for centuries. Always do your own research before taking any herb. If you are taking medication and/or have an illness always consult your health practitioner before taking any new herb. ***
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