What makes this wild rice bowl so good? The flavor combo!
Rice bowls and power bowls have been popular for a few years now. There are recipes all over the internet and even restaurants that feature rice bowls as the main attraction. This one in particular uses wild rice. I actually like a wild rice blend that has some other rices as well. I like the texture of the blend and I feel like it takes seasoning really well. A straight black wild rice, while still very good, just doesn’t have the same complexity and pizzaz. It has also been debated that wild rice is healthier. Most of them are really seeds. Wild rices have more protein and slightly less carbs than regular rice.
This is my favorite blend. Not sponsored, I just like it. But hey, Lundberg, feel free to reach out to me. ;). Trader Joes also has a good one, when it’s in stock.
What to put in rice bowls:
That’s really up to you. You can use any combination of vegetables, meat, etc… They usually have some sort of dressing on top as well. This one has an orange honey dressing.
My personal rice bowl recipes tend to reflect seasonal eating. Right now it’s late spring but I make this every fall. It has roasted sweet potatoes, Brussels sprouts, delicata squash, and quick pickled red onion.
The best way (according to me) to cook the wild rice:
If you’ve ever made wild rice before you might not be enamored anymore after babysitting it on the stove for 45 minutes. Never fear! The InstantPot is here! (again, not sponsored). I use the rice to water ratio on my bag of rice and I cook it 28 minutes and quick release. No babysitting, no boil overs, no standing on your feet too long stirring it. You can use this time to get the vegetables in the oven and the laundry swapped over to the dryer.
Quick tip – Pickled red onion
I use pickled red onion on these and it adds sooooo much to the dish. If you don’t have the pickled onions sitting around, that’s ok, they’re fast and easy to make. Just use a glass liquid measuring cup to measure out 1/2 cup of apple cider vinegar. Straight into the measure cup add 1 tablespoon of sugar or honey, and 2 teaspoons of salt. Put it in the microwave for about 30-45 seconds. You don’t want to make it hot, just warm enough to dissolve the sugar and salt easier. While that’s in the microwave, thinly slice 1 small red onion, then add it to the vinegar mixture and put the whole thing in fridge until you make your bowls. You can also transfer them to a jar if you need the measuring cup. Just make sure the onions are mostly covered.
How to make these healthy and delicious bowls:
The order of events I find most efficient flows as follows:
-If I haven’t already made the pickled onions for something else (like tacos or salad) then I get those started and put in the fridge.
-Then I throw the wild rice into the Instant Pot.
-Then I preheat the oven and start getting the vegetables chopped. Important side note here: I cut the sweet potatoes into about 1/2″ cubes. These are the most dense vegetable so they’ll take longer to cook. By cutting them smaller, they cook faster, which means I can put all the veggies in the oven together for the same amount of time. These get tossed with oil and seasonings and get to roasting.
-While the rice is finishing and the veggies are roasting, I make the dressing.
-Then it’s just about time for it all to be done. Get some fancy bowls out and treat yourself to a healthy rice bowl meal!