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Wild Rice Recipe with Carrots in a bowl

Wild Rice and Carrots

This wild rice recipe with carrots from The Migraine-Relief Plan is a fantastic low sodium recipe that makes a fantastic vegan side dish or dinner. 

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Author Tess Masters

Ingredients

  • 2 cups (480ml) unsalted or low sodium vegetable broth (without onions)
  • 1 cup (150g) wild rice, rinsed and drained
  • 1 tablespoon extra-virgin olive oil, plus more to taste
  • 2 large carrots, peeled and thinly sliced on the diagonal
  • 2 ribs celery, diced
  • 1 bunch flat-leaf parsley, finely chopped
  • 1/4 cup finely chopped fresh chives
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a medium saucepan over high heat, combine the broth and rice. Cover and bring to a boil, then reduce the heat to low and cook for about 45 minutes. Turn off the heat, and leave the rice sitting with the lid secured for at least 10 minutes.
  2. In a large skillet over medium heat, warm the olive oil. Add the carrots and celery and cook, stirring frequently, for 6 to 8 minutes, or until tender the vegetables are just tender. Stir in the cooked rice, parsley, chives, and black pepper, and stir for about 1 minute until the rice is warmed through.  

Recipe Notes

Recipe from The Migraine Relief Plan © 2016 by Stephanie Weaver, Agate Publishing, Inc. 
Photo by Trent Lanz; styling by Alicia Buszczak