Rosemary Infused Wild Rice with Green Beans


1 cup wild rice

4 cups water or stock with chopped rosemary (dried or fresh)

1 Tablespoon or Liquid Gold Rosemary Fused Olive Oil

12 beans or snap peas trimmed and washed

Pinch of Salt


1. Place the wild rice in a fine mesh strainer and rinse in sink under cold running water. Shake to drain.

2. Place the rice in the sauce pan and add 4 cups of water or stock (chicken or vegetable), along with a pinch of salt (unless stock is salty enough). Cover and bring to a boil over high heat.

3.When water has reached a boil, lower the heat to maintain a slow and steady simmer. Keep pot covered.

4. Cook at a simmer for 45 minutes. Check the rice. It should be chewy and some of the grains will have burst open. It may need an  additional 10-15 minutes - keep checking the rice and stop cooking when the grains are tender.

5. In this time, blanch beans or peas in boiling salted water for 5 minutes to remove crispness.

6. When rice is done, pour it into strainer to drain off any remaining liquid.

7. Fluff the rice with a fork and serve, or add it to any number of dishes for a delicious nutty taste and chewy texture.

8. To finish heat up skillet with oil, and toss the peas or beans until hot and covered with oil.

Total Weight Watchers points per serving 1.2



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