Wild rice isn’t really a rice at all. It is an aquatic plant member of the grass family. The Native Indians’ diet in the Upper Great Lakes region was based on the wild rice harvest. Although not a native plant of Oklahoma, I really like the nutty taste since it paires well with almost all meat proteins and vegetables. And a little goes a long way. Thank goodness since it is more expensive than regular rice.
- 2/3 cup uncooked Wild Rice
- 2 cups Water
- 2 teaspoons Sea Salt
- 1/3 cup Extra VirginOlive Oil (EVOO)
- 1 medium Onion, sliced
- 1 clove Garlic, peeled and pressed
- 2 medium Zucchini cut in 1/4 inch slices
- 2 medium Sweet Green Peppers, seeded and cut in strips
- 1 small Eggplant, cubed
- 2 medium Tomatoes, halved and sliced in sections
- 1 teaspoon dried Basil
- 1 teaspoon dried Oregano
- Sea Salt and Pepper to taste
In a medium saucepan, wash rice with warm water. Drain. Return rice to saucepan and add water and 2 teaspoons salt. Bring to a boil, cover, reduce heat to low and simmer for 50 minutes until rice is tender or until all liquid is absorbed. Stir occasionally.
in a large soup pot, heat EVOO over medium heat and saute onion and garlic until tender. Add zucchini, green peppers and eggplant and saute until browned. Reduce heat to low, add tomatoes, basil, and oregano. Season with salt and pepper. Cover and cook about 15 minutes. Stir in wild rice and cook an additional 10 minutes to reduce any excess liquid from the vegetables. Serve with crusty bread.