This warm, flavourful combination of Caribbean tastes and textures makes a wonderful main meal and serves well as a side dish as well.
Caribbean Rice (Serves 4) Adapted from Jane McDougall
- 1½ cups wild rice blend
- 4 cups vegetable broth
- 1 onion, diced
- 1-2 garlic cloves, minced
- 1 (4 ounce) can chopped green chilies
- 3 cups squash, peeled and cut into 1-inch cubes
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin powder
- ground black pepper to taste
- 1 (15 ounce) can, or 2 cups cooked kidney beans
- 1 bunch Swiss chard, torn in pieces and tender part of stems diced
- 1 bunch green onions or 1 red pepper, diced
Add wild rice to a pan with 3 cups of the broth, bring to a boil, then turn down to simmer and cook for 45 minutes, until grains begin to split.
Add remaining cup of broth to a large saucepan with onion, garlic and chilies. Cook, stirring occasionally, until onion softens, approximately 5 minutes.
Stir in squash and spices and cook until squash is tender, about 20 minutes.
Now add the beans, chard, scallions or red pepper and cooked rice. Cook until chard is tender, about 5 minutes.
Stir well and serve.