Fried Wild Blend Rice

May 19, 2023May 19, 20230 15
Fried Wild Blend Rice recipe for a filling main course
in Main

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/3 cup whole grain rice ( I use Lundberg Wild Blend Rice )
4 ounces kale , de-stemmed and chopped
1/2 teaspoon ginger , minced
2 teaspoons garlic , minced
1 cup celery , sliced
1 onion , chopped
1/2 cup sliced mushrooms
1/2 teaspoon oil ( to coat pan )
1/2 cup frozen peas
1 can low-sodium chickpeas , drained and rinsed
2 eggs ( optional )
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1/8 teaspoon pepper ( or to taste )

Nutrision Information

Servings Per Recipe
4
Calories
290
Sugar
6g
Fat
5g
Fried Wild Blend Rice is a hearty and flavorful dish that's perfect for a busy weeknight dinner. This recipe uses Lundberg Wild Blend Rice, which consists of a blend of whole grain brown rice, wild rice, red rice, and black rice. The addition of fresh kale, celery, mushrooms, and peas adds texture and nutrition to the dish, while the spices and seasoning give it a delicious flavor. This recipe is a great way to get in a variety of vegetables and whole grains in one meal.

Instructions

1.Cook rice according to package directions and set aside.
2.Coat a large skillet with oil and heat over medium heat.
3.Add ginger and garlic to the skillet and sauté for 1 minute.
4.Add chopped onion, celery, and sliced mushrooms to the skillet and sauté for 4-5 minutes.
5.Add frozen peas and chopped kale to the skillet and continue to sauté for another 3-4 minutes.
6.Add cooked rice and low-sodium chickpeas to the skillet and stir well to combine.
7.Crack eggs over the mixture and stir until cooked to your preference (optional).
8.Add low-sodium soy sauce, sesame oil, and pepper, and stir well to combine.
9.Serve hot and enjoy!

PROS

This recipe is a great way to use up leftover rice and vegetables, and it’s very versatile.

It’s a filling and satisfying meal that’s easy to make on a busy night.

CONS

This recipe may not be suitable for those with a soy or egg allergy.

It also contains a fair amount of sodium, so it may not be the best option for those on a low-sodium diet.

HEALTH & BENEFITS

This recipe is a good source of fiber, vitamin C, vitamin K, and folate.
The combination of whole grain rice, chickpeas, and vegetables makes it a filling and nutrient-dense meal.
Sesame oil has been linked to improving heart health and reducing inflammation.

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