For the wild rice

2 cups wild rice, uncooked

7 cups low sodium chicken or vegetable broth

1 teaspoon salt


For the dressing

2 tablespoons canola oil

1 medium white onion, chopped

1 cup medium red bell pepper, diced

1/2 cup chopped walnuts

1 1/2 cups dried Pichuberry, chopped

1/4 cup parsley, finely chopped


For the wild rice
  1. In a large saucepan, bring 7 cups of chicken or vegetable broth to a boil. Stir in the 2 cups of uncooked wild rice, reduce, and simmer, covered for 40-45 minutes or until kernels begin to puff open. Uncover and fluff with a fork and simmer an additional 5 minutes.
  2. Place cooked rice in a large mixing bowl and set aside to cool.
For the dressing
  1. Heat the oil in a large saute pan over medium high heat. When hot, add the onion to the pan and saute for 1-2 minutes, or until onion becomes translucent.
  2. Add the bell peppers, walnuts, and pichuberry. Cook until lightly browned and fragrant.
  3. Combine  the sauteed mixture and fresh parsley with the wild rice in a large mixing bowl.
Recipe from Manuel Villacorta, MS, RD author of Peruvian Power Foods and Whole Body Reboot.

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