Caribbean Wild Rice
It's easy to imagine yourself on a Caribbean island with the flavors in this main dish recipe.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 8-ounce can unsweetened pineapple tidbits, juice reserved
- 2 tbsp soy sauce or soy sauce alternative see Recipe Notes
- 1 1/2 tbsp fresh lime juice
- 1 cup sliced carrots
- 1 cup chopped snow peas
- 1 cup chopped zucchini
- 1/2 cup chopped jarred roasted red bell peppers, drained (or chopped red bell pepper)
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup canned chickpeas, rinsed and drained
- 2 cups cooked wild rice
- Avocado slices
- Chopped macadamia nuts
Instructions
- Heat olive oil in large skillet over medium heat. Stir in onions, and cook until soft and translucent. Add garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn.
- Add ½ cup pineapple juice, Bragg's Liquid Aminos, and lime juice. Stir in carrots, snow peas, zucchini, red peppers, black beans, and chickpeas. Increase heat to medium high, stirring often. Cook 5 minutes, or until 3/4 of the liquid is absorbed and vegetables are slightly softened.
- Add wild rice and pineapple. Increase heat, and stir-fry until heated through. Serve immediately.
- Garnish with avocado slices and chopped macadamia nuts.
- Yield: 6 servings (serving size: about 1 cup)
Notes
- Use cooked brown rice instead of wild rice.
- Bragg's Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. It's a certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids. Coconut Aminos is another option (my preference).