Wild Rice with Red Cabbage
Wild rice with red cabbage pairs two deep, earthy flavors that complement each other beautifully, and the cabbage turns the whole dish the most gorgeous shade of purple.
Wild rice isn’t actually rice at all, despite the name and appearance. It’s a different grass altogether, but it cooks similarly and has a wonderful nutty flavor.
Why You’ll Love This Recipe:
- Deep, earthy flavors from wild rice and red cabbage
- Gorgeous purple color, a stunning dish to serve
- Naturally vegan and gluten-free
- Keeps well in the fridge for meal prep
Key Ingredients & Substitutions:
- Wild rice – not actually a type of rice, despite the name and appearance, it’s a different grass altogether. Buy it from a source you trust and store it somewhere cool and dry.
- Red cabbage – adds both flavor and that gorgeous purple color. Because the cabbage releases liquid as it cooks, this recipe uses less water than a typical wild rice recipe.
- Walnuts – add crunch and richness.
Pro Tips for Success:
- Wild rice is done when the kernels burst open and the water has fully evaporated, usually 50-60 minutes.
- Stir occasionally while cooking, and if the liquid runs low before the rice is done, add up to an extra ½ cup of water.
- Let the pot sit covered for 5 minutes after cooking, off the heat, before serving.
Serving Suggestions
- Serve warm as a hearty side dish
- Great alongside roasted vegetables or a protein of your choice
- Also delicious cold, straight from the fridge
FAQ
- How long does this keep? Up to 3 days in the fridge in an airtight container.
- Why does this recipe use less water than usual for wild rice?The cabbage releases liquid as it cooks, so less added water is needed.
- What if the water runs out before the rice is done? Add up to an extra ½ cup of water and continue cooking.
Looking for more tasty recipes?
- Stuffed Cabbage with Freekeh, Dried Fruits and Pine Nuts
- Antipasto Brown Rice Salad
- Purple Cabbage Noodles with Tahini Sauce
- Cauliflower Rice with Mushrooms
Wild Rice with Red Cabbage
Ingredients:
- 1 cup wild rice well washed and drained
- ¼ red cabbage
- 2 medium onions or 1 very large one
- 3 garlic cloves chopped
- ½ cup walnuts coarsely chopped
- 2 tbsp olive oil
- 2 tbsp wine vinegar or balsamic vinegar
- ½ tsp salt or more to taste
- ½ tsp freshly ground black pepper
- 2½ cups water
- ¼ cup finely chopped parsley
Instructions:
- Prep the vegetables: Cut out the core of the cabbage, then thinly slice it into ribbons or strips. Peel the onions, slice in half, and thinly slice into strips as well.
- Sauté the onion: Heat the olive oil in a saucepan. Add the sliced onion and sauté until translucent, about 5 minutes, stirring occasionally.
- Add the cabbage: Add the sliced cabbage, walnuts, garlic, salt, and pepper. Continue cooking, stirring, for another 5 minutes, until the cabbage reduces slightly in volume.
- Cook the rice: Add the wild rice, vinegar, and water. Mix well, cover, and bring to a boil. Lower to low heat (not the very lowest setting, just low) and cook for 50-60 minutes, stirring occasionally. If the liquid runs low before the rice is done, add up to an extra ½ cup of water. It's ready when the rice kernels burst open and the water has fully evaporated. Leave covered, off the heat, for an additional 5 minutes.
- Serve: Stir in the chopped parsley and serve.
Notes:
- Wild rice isn’t actually rice, buy it from a source you trust and store it somewhere cool and dry.
- Keep leftovers in an airtight container in the fridge for up to 3 days.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
