Tired of the same-old side dishes? Try this flavorful grain combo instead! Wild rice, a delicious and highly nutritious cereal cereal, is a distant relative of the rice you might be accustomed to eating. Its nutty flavor, chewy texture and high levels of protein and omega-3 fatty acids make it uniquely satisfying. Along with quinoa, sweet potato, celery, parsley and sage, this dish is hearty and delicious enough to be a fantastic new side — or even a main one! With flavor galore, this dish will put a smile on your face all fall and winter long!
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1 cup wild rice blend
1/3 cup quinoa
3 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 celery ribs, chopped
1/3 cup dry white wine, such as Pinot Grigio
8 ounces sweet potato, cut into 1/4-inch pieces
6 fresh sage leaves, chopped
1/2 teaspoon kosher salt
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
- In a medium saucepan, bring 2 cups of water to a boil over high heat. Stir in the rice, cover tightly, reduce the heat to low and cook for 30 minutes. Then stir the quinoa into the rice, cover tightly and cook 15 minutes more. Remove from the heat, fluff with a fork and let stand, covered, for 5 minutes.
- Meanwhile, in a large pot, heat the oil over medium-high heat. Stir in the onion and cook, covered tightly, for 3 minutes. Stir in the celery, cover tightly, and cook, stirring occasionally, for 3 minutes, until softened. Continue to cook, uncovered and stirring often, for 4 to 5 minutes, until tender. Add the wine, sweet potato, sage and salt and cook, stirring often, until the sweet potato is tender, about 15 minutes. Stir in the parsley and pepper.
- Add the rice mixture to the onion mixture and stir to combine. Serve hot.
Nutrition information (per serving)
Makes 4 servings
Total fat: 12 g
Saturated fat: 2 g
Protein: 8 g
Carbohydrate: 51 g
Dietary fiber: 6 g
Sugar: 5 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 200 mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.