Wild rice is one of my favorite grains and I incorporate it into as many meals as possible. This wild rice risotto is not a true risotto but the cooking method and cheesy flavors make it taste like one. I would happily eat an entire bowl of it for lunch or it also makes a great side dish for dinner.
If you want to make it a little more interesting you can top this dish with toasted pine nuts. They add a lovely flavor and give it a variation in texture. When making this meal, be very careful not to overcook the rice. You want it to be al dente not mushy. Check the progress often to ensure best results.
- 1 Cup Wild rice blend
- 1 1/2 Cup Vegetable broth
- 2 Tbsp Nutritional yeast flakes
- 1 Tsp Garlic powder
- 1/2 Tsp Salt
- 1/4 Cup Pine nuts, Optional
Heat a saucepan over medium heat. Add rice and toast for 30 seconds until lightly browned. Add broth and simmer on low for 30-40 minutes, or until rice is cooked but not mushy.
Stir in nutritional yeast flakes, garlic powder, and salt.
If using pine nuts heat a pan on medium heat and allow pine nuts to toast until lightly browned.
Serve rice with pine nuts on top. Enjoy.
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