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| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
cups
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Ingredients
- 1 1/2 cups mixed wild and brown rice
- 3 cups water
- 3 tablespoons olive oil
- 2 shallots, sliced
- 4 cloves garlic, crushed and chopped
- 2 ribs celery, diced
- 1 cup dried figs, chopped
- 1 cup bread crumbs (gluten free or regular)
- 1/4 cup almond meal
- 1/2 cup vegetable stock
- Handful fresh parsley, chopped
- Sea salt and black pepper to taste
Ingredients
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Instructions
- In a medium saucepan, bring the rice in 3 cups of water to a boil, reduce heat and cover. Simmer for about 35-40 minutes, until all water is absorbed.
- In a large skillet, heat the olive oil over medium heat. Add the shallots and cook for 2-3 minutes until softened.
- Add garlic and cook until golden brown. Add celery, stirring for a minute to soften slightly.
- Scoop the cooked rice into the skillet and add the figs, bread crumbs, almond meal and stock. Stir to combine and heat through, 4-5 minutes.
- Remove from heat, add in parsley and season with salt and pepper.
- Serve warm and enjoy!