The wild rice, raisins and rhubarb make this a high-fiber side dish, perfect for pairing with a protein such as grilled salmon or baked chicken.
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar
1 1/2 teaspoons molasses
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 small sweet onion, diced
2 cloves garlic, minced
2 cups fresh chopped rhubarb
3/4 cup low-sodium vegetable broth
3/4 cup golden raisins
1 teaspoon ground cinnamon
1 cup cooked wild rice
1 cup cooked long-grain rice
In a small mixing bowl, combine honey, balsamic vinegar, molasses, ginger and salt. Stir. Set aside.
In a large skillet, heat oil over medium-high heat. Add chopped onion and sauté about 4 to 5 minutes or until onions appear clear. Add garlic and sauté for 1 more minute. Add rhubarb and sauté for another 2 to 3 minutes or until slightly softened. Add vegetable broth, raisins and cinnamon. Stir. Turn down heat to medium-low, cover and simmer for 7 to 9 minutes.
Add honey mixture made in step 1. Stir well.
Add wild and long-grain rice. Continue cooking until heated through.