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Wild Rice with Pistachios and Cilantro

Paleo wild ice main course dish



  1. Rinse the wild rice.
  2. Sauté the chopped red onion in the olive oil on medium heat until translucent, about 5 minutes.
  3. Add the wild rice to the pan with the onions and cook together for another 5-10 minutes.
  4. Add the 4 cups of chicken stock and bring to a boil. Reduce to a simmer, cover and cook for approximately 45 minutes.*
  5. When the rice is done, and has absorbed all the liquid, stir in the pistachios and cilantro and check the seasoning. Add salt and pepper to taste.