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–+ servings

Caribbean Wild Rice

It's easy to imagine yourself on a Caribbean island with the flavors in this main dish recipe.
4.67 from 9 votes
Print Recipe
Course Main Course
Servings 6

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).