Mixed Rice and Vegetable

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    Cook 1 cup wild rice and 2 cups water in saucepan until white ends form (approx 20 minutes).
    Cook 1 cup brown rice and 2 cups water in saucepan until tender.
    Combine both rice mixtures together and set aside.
    Saute garlic in wok.
    Add eggplant and zucchini, stir-fry until cooked.
    Add Chinese greens, cook until soft.
    Add sun dried tomatoes, olives, tofu and almonds, mix well.
    Combine with rice mixture.


    1 cup wild rice
    1 cup long grain brown rice
    4 cup filtered water
    2 garlic cloves, crushed
    1 zucchini (courgette), diced
    1/2 eggplant (aubergine), thinly sliced
    2 bunch Chinese greens (eg Chinese broccoli or bok choy)
    1 cup olives, diced and pitted if needed
    1 cup sun dried tomatoes
    1 cup slivered almonds
    375 gram silken tofu

    Serving Size


    Prep Time

    30 mins

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      Points +3635

      Posted on 29 Mar 2012

      I think I would just cook this dish with brown rice. Wild rice takes even longer to cook until it gets tender.

      Mixed Rice and Vegetable

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