• The Daniel Plan Café

    • Recipes

by SALLY CAMERON  on MAY 29, 2012

Packed with whole grains, this rice salad is wonderful with grilled or roast fish or chicken. The corn and dried blueberries give it rich flavor and texture. I use Lundberg Farms Wild Blend for my rice. It’s a great combination of sweet brown rice, Wehani, Black Japonica and wild rice. All wild rice or black forbidden rice would work well too. To save time I cook my rice in a pressure cooker, but you can cook it according to package directions without one.

Servings: 4-6

Ingredients

  • 1 cup (180 grams) Lundberg Farms Wild Blend rice (or black rice or wild rice)
  • 2-4 cups (1 2/ – 1 liter) water, to cook the rice, according to package directions; note for pressure cooker below
  • pinch of salt
  • 2 tablespoons olive oil, divided use
  • 1 medium leek
  • 1 large garlic clove, finely minced
  • 2 tablespoons pine nuts (or slivered almonds)
  • 1 cup (136 grams) organic corn kernels
  • 1/2 cup (83 grams) dried blueberries
  • 1 tablespoons fresh chopped flat leaf parsley
  • 1/2 tablespoon fresh, finely chopped chives

Directions

  1. For a pressure cooker, add rice to a 4-6 quart model and add 4 cups (1 liter) of water, 1 tablespoon of olive oil and salt. Lock the lid on and bring the pressure cooker to high pressure. Cook at high pressure for 20 minutes if using Lundberg wild rice blend, then use the quick release method by putting the pot under cold running water until the pressure releases. See note below about cooking rice in a pressure cooker. When pressure  is released, drain rice well. Place in a large bowl and set aside. Keep warm. For standard cooking without a pressure cooker, cook rice according to package directions.
  2. While rice is cooking, prep and cook the leek. Cut off and discard the tough dark green tops of the leek and the root end. With the remaining white and light green part, slice in half lengthwise and rinse in cool water to remove sand or dirt, then thinly slice the leek crosswise into thin half moons.
  3. Heat 1 tablespoon olive oil in a medium saute pan or skillet. Add sliced leek and cook until soft, about 2-3 minutes. Add the garlic and cook 1 minute longer. Add the the pine nuts, corn, blueberries and herbs and heat through, then mix in with the rice. Serve hot, warm or cool.

Notes for pressure cooking rice: different rices take different times in a pressure cooker. Don’t fill a pressure cooker more than half way full when cooking rice, and add a little oil to reduce foaming. Rice in a pressure cooker is cooked in lots of water, almost like pasta. Drain well after cooking. For help on timing, refer to a cookbook like Pressure Perfect.



Add a Comment
Name:
Email:
Comments:
 
Pastors & Leaders
Get The Book
Track Your Progress - Update Your Measurements
Daniel Plan - FAQs

Latest Tweet

Follow On Twitter

Tell Us Your Story

How are you doing on The Daniel Plan? We want your story to be an encouragement for others. Share with us your trials and successes.

  • First Name:
  • Last Name:
  • Email:
  • Phone:
  • Upload your Before photo:
  • Tell us why you are starting The Daniel Plan and what you hope to accomplish:
  • I give Saddleback Church permission to publish my story through any Saddleback publications or websites designed to encourage others.