Submitted by: Meredith Hink MS, RD, CD
Yield: Approximately 6 cups
Chicken and wild rice are a familiar staple when the weather starts to turn cold in the upper Midwest. Wild rice is considered sacred by some Native American tribes and is still hand harvested on many lakes in North America and Canada. It provides a nutty flavor and slightly crunchy texture to dishes and is used in soups, salads, and casseroles.
- 2 ½ cups water
- 1 cube vegetable bouillon
- ¾ cup wild rice
- 1 tsp. canola oil
- 1 – 12 oz. pkg. frozen vegan chick’n strips or chunks
- 2 cups chopped, green onions
- 2 ½ cups sliced mushrooms
- 1 cup sliced carrots
- ¼ cup pine nuts
- ¼ cup dried cranberries
- Add bouillon cube to water in a medium saucepan and bring to a boil. Add wild rice, reduce heat to low, and cook approximately 1 hour or until most of the water is absorbed and wild rice is soft.
- In a large saucepan, heat canola oil. Add vegan chick’n strips or chunks and heat 3-5 minutes until soft. If cooking strips, use a spatula to cut the strips into chunks after they have cooked. Add green onions, mushrooms, and carrots and cook until soft, approximately 10 minutes.
- Add pine nuts, dried cranberries, and wild rice and cook for another 5 minutes.
- Serve warm.