2 cups wild rice (approx. 6 cups cooked)
2 Tablespoons olive oil
1 red onion, finely chopped
1 garlic clove, crushed
6-8 fresh artichoke hearts, halved or 10-12 good quality canned artichokes
½ cup roasted hazelnuts
4 carrots; cut into julienne strips
2 Tablespoons soy sauce
2 Tablespoons lemon Juice
2 tablespoons chopped cilantro leaves
Salt and pepper
1. Cook rice: Rinse thoroughly. Add to 3 cups boiling water, salted to taste, in a heavy saucepan. Return water to boil; stir. Reduce heat and simmer, covered, 45-50 minutes or just until kernels puff open. Uncover, and fluff with a fork. Simmer 5 additional minutes. Drain any excess liquid and keep warm
2. Meanwhile, heat oil in a large skillet and gently cook the onion and garlic until soft.
3. Add the artichoke hearts, hazelnuts, and carrot and cook over high heat until lightly browned. Then reduce the heat and cook for 5-6 minutes, or until the carrots are slightly soft.
4. Stir in the soy sauce and lemon juice and season will with salt and pepper. Stir in the worm rice and cilantro. Adjust the seasoning to taste and serve the rice hot or warm.
Nutrition facts Cal: 397, Pro: 10g, Carb: 57g, Fat, total: 15g, Sat.fat: 2g, Sodium: varies by amount of seasoning