I absolutely love making this wine soaked veggies with wild rice, because this dish can multitask. It’s gluten-free and vegan, can be used as a main or side dish, as the first layer under fish or to accompany a nice steak. It also reheats well, so if you are like me and typically cook for one person, you’ll have lunch for most of the week, too! Some wines are not considered gluten-free or vegan, so check before you use them, especially if you are cooking for someone who is extremely sensitive to gluten, or is a very strict vegan.
1 cup Lundberg Wild Blend Rice
2 cups vegetable broth (I used Wegman’s Vegetable Culinary Stock)
6 cloves garlic
10 sun dried tomato halves
olive oil (about 2 tablespoons)
1 to 2 cups of white wine
scallions (for garnish/optional)
Combine the rice and vegetable broth in a pot and bring to a boil. Stir once, cover and simmer for 50 minutes. [If you’re not worried about the vegan aspect of this, you can add a little butter to the rice and broth before you bring it to a boil. I’ve made it both ways and it tastes good either way]
While the rice is simmering, chop your garlic, zucchini and sun dried tomatoes into small chunks.
In a pan, heat the olive oil and then drop in the garlic. While you don’t want to burn it, you do want to brown it a little – so keep a really close eye on the temperature. Once the garlic is golden, add the wine and let cook about 3 minutes. Then add the tomatoes and cook for about 5 minutes.
Add the zucchini. Since you want the veggies to soak up the wine, you may have to add a little more wine to the pot. But, you want the veggies to be mostly covered like in the picture below.
Add a little salt and pepper. Cook the veggies until mushy and most of the wine has been absorbed. Not all of it will be, so if you want your veggies a little less cooked, don’t cook as long, if you want them to really soak up the veggies, cook more. You get the idea.
Using a slotted spoon, add the veggies to the rice once it is done and gently stir. You can garnish with sliced scallions or serve as is. (Use sparingly because if they are strong, they can take too much away from the dish’s flavor.
For my fish eating friends I topped the rice with champagne scallops and they loved. Enjoy!
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