Caribbean Wild Rice


  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 (8-ounce) can unsweetened pineapple tidbits, juice reserved
  • 2 tablespoons soy sauce
  • 1-1/2 tablespoons fresh lime juice
  • 1 cup sliced carrots
  • 1 cup chopped snow peas
  • 1 cup chopped zucchini
  • 1/2 cup chopped jarred roasted red bell peppers, drained
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup canned chick peas, rinsed and drained
  • 2 cups cooked wild rice
  • Avocado slices
  • Chopped Macadamia nuts


  1. Heat olive oil in a large skillet over medium heat. 
  2. Stir in onions, and cook until soft and translucent. 
  3. Add garlic, and cook for 30 seconds, stirring constantly so garlic doesn't burn. 
  4. Add 1/2 cup pineapple juice, soy sauce, and lime juice. 
  5. Stir in carrots, snow peas, zucchini, red peppers, black beans, and chickpeas. 
  6. Increase heat to medium high, stirring often. Cook 5 minutes, or until 3/4 of the liquid is absorbed and vegetables are slightly softened. 
  7. Add wild rice and pineapple. Increase heat, and stir-fry until heated through. 
  8. Serve immediately. Garnish with avocado slices and chopped macadamia nuts.


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