From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:
I’m trying to stay on track on my resolution promises: Eat more whole grains, keep it healthy and save a little money while I’m at it.
Packing lunch most workdays helps with the money part. It’s tough finding something that’s under $10 by the time you add beverage and tip. And since so much of what’s available around my office is fried or cheesed, packing is healthier too.
Wild rice takes longer to cook than white rice. (Yes, I know – wild rice isn’t actually a rice, it’s a wild grain.) But once it’s cooked, you can add a few things to it and get a tasty lunch with lots of flavor and texture. It’s good cold, so it’s easy to pack it along, and you can round it out with a piece of fruit or something meat-like if you must.
For this recipe, you don’t want the wild rice and long grain mixes you find in many supermarkets. You want real wild rice. You can usually find it at Trader Joe’s, or look in bulk bins at health-focused supermarkets. This makes about three servings, enough to take for a couple of lunches. Or you can double it for six servings.