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Wild & Brown Rice with Mushrooms

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I am obsessed with side dishes lately.  There are so many of them out there!  To be honest, the sides really can make a meal very interesting.  And, they can also make something like a grilled piece of chicken taste almost like a different meal on the second night – depending on which side you serve it with.  Same goes with a piece of steak.  Or a piece of fish.  I like trying to figure out which side would go best with which protein.

My favorite side dishes are the ones that are chock full of ingredients and can actually be eaten as a meal themselves.  It’s a side dish one night, the next day it’s a light lunch or a snack.  This wild and brown rice with mushrooms (and peas and chick peas and pecans!) is one of those perfect side dishes.  And, it’s healthy for you!  Wild and brown rice are much better for you than all that bad white stuff, they have low glycemic indexes and are more filling.

This dish is chewy from the rice, crunchy from the pecans and earthy from the mushrooms and herbs…extremely satisfying.  Pair it with your favorite protein and enjoy.

Here’s what you will need to serve 4 sides…

Recipe

1 cup uncooked brown & wild rice blend

5-6 medium sage leaves, minced

1 tsp thyme

2 tbsp parsley

1 tbsp butter

1 tbsp olive oil

1 cup frozen peas

1 package baby portobello mushrooms, sliced thick (stems removed)

1/3 cup pecans

15 oz can chick peas, rinsed and drained

salt & pepper, to taste

Method

Prepare wild rice blend according to package directions (takes about 40 minutes to cook).

Meanwhile, toast the pecans in a dry skillet for approximately 5 minutes, tossing often.  Remove from pan.

In a large skillet heat the butter and olive oil.  Add the mushrooms and saute for 3-4 minutes.  Add the thyme, sage and frozen peas.  Saute for 2-3 minutes.  Add pecans to the skillet, mix and continue to cook for 2-3 minutes more.

Add the cooked wild rice blend and some salt & pepper to the mushroom mixture and stir to combine well.  Finally, add the chick peas to the pan and fold in gently.  Just before serving sprinkle with parsley.

 

Wild & Brown Rice with Mushrooms
 
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Ingredients
  • 1 cup uncooked brown & wild rice blend
  • 5-6 medium sage leaves, minced
  • 1 tsp thyme
  • 2 tbsp parsley
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 cup frozen peas
  • 1 package baby portobello mushrooms, sliced thick (stems removed)
  • ⅓ cup pecans
  • 15 oz can chick peas, rinsed and drained
  • salt & pepper, to taste
Method
  1. Prepare wild rice blend according to package directions (takes about 40 minutes to cook).
  2. Meanwhile, toast the pecans in a dry skillet for approximately 5 minutes, tossing often.  Remove from pan.
  3. In a large skillet heat the butter and olive oil.  Add the mushrooms and saute for 3-4 minutes.  Add the thyme, sage and frozen peas.  Saute for 2-3 minutes.  Add pecans to the skillet, mix and continue to cook for 2-3 minutes more.
  4. Add the cooked wild rice blend and some salt & pepper to the mushroom mixture and stir to combine well.  Finally, add the chick peas to the pan and fold in gently.  Just before serving sprinkle with parsley.

Chick Pea Salad With Olives

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I just love when a side dish can double as a main dish!  This chick pea salad with olives is yummy and filling, as well as being incredibly healthy for you.  I have taken what could’ve been an ordinary chick pea salad and bumped it up with healthy ingredients such as broccoli and sun dried tomatoes, making this dish interesting and substantial.  All of these flavors blend wonderfully together.

You can certainly used dried beans for this recipe and soak them overnight and then cook them for an hour….but I just didn’t have the time.  You can also substitute different beans in this dish, but I really love chick peas.  I think their texture in this dish is perfection.

This salad holds up great in the fridge for a few days.  Add a sprinkle of olive oil before each subsequent serving to freshen it up and add that mouth-watering shine.

Here’s what you will need to serve 6-8 as a side dish…

Recipe

2 cans chick peas, drained & rinsed

4 cloves garlic, minced

1/4 cup Kalamata olives, pitted and coarsely chopped

1/4 cup green olives, pitted and coarsely chopped

1/4 cup sun dried tomatoes, chopped (can be packed in oil)

1/3 cup chopped scallions, white and light green part

steamed broccoli, 2 large florets (not heads), cut up into very small pieces

1/4 cup red wine vinegar

1/3 cup, plus 1 tbsp  extra virgin olive oil

1 tbsp fresh mint, minced

1.5 tbsp fresh basil, minced

1 tsp fresh thyme, minced

1 tsp fresh rosemary, minced

1 tsp fresh oregano, minced (can use dried)

Salt & Pepper to taste

Method 

Rinse and drain chick peas and place in a large bowl.  Add olives, scallions, sun dried tomatoes and broccoli, mix well.  In a small bowl whisk together red wine vinegar, olive oil and all the herbs.  Pour over chick peas and mix until incorporated.  If needed, add a touch more olive oil.  Mixture should be coated with the dressing, not soaked.  Allow to sit for 30 minutes to let the flavors blend.  Serve at room temperature.

 

Chick Pea Salad With Olives
 
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Ingredients
  • 2 cans chick peas, drained & rinsed
  • 4 cloves garlic, minced
  • ¼ cup Kalamata olives, pitted and coarsely chopped
  • ¼ cup green olives, pitted and coarsely chopped
  • ¼ cup sun dried tomatoes, chopped (can be packed in oil)
  • ⅓ cup chopped scallions, white and light green part
  • steamed broccoli, 2 large florets (not heads), cut up into very small pieces
  • ¼ cup red wine vinegar
  • ⅓ cup, plus 1 tbsp  extra virgin olive oil
  • 1 tbsp fresh mint, minced
  • 1.5 tbsp fresh basil, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh oregano, minced (can use dried)
  • Salt & Pepper to taste
Method
  1. Rinse and drain chick peas and place in a large bowl.  Add olives, scallions, sun dried tomatoes and broccoli, mix well.  In a small bowl whisk together red wine vinegar, olive oil and all the herbs.  Pour over chick peas and mix until incorporated.  If needed, add a touch more olive oil.  Mixture should be coated with the dressing, not soaked.  Allow to sit for 30 minutes to let the flavors blend.  Serve at room temperature.