Long & Wild grain rice with peas and cilantro

by Jonathan Cheung

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long wild grain rice with peas and cilantro


  • 1 ½ cups Dainty Wild and Long Grain Rice
  • 2 cups good quality low-sodium Chicken or Vegetable Stock
  • 1 tbsp butter or olive oil
  • 1 small Onion, peeled and diced
  • ½ tsp Fennel Seed Ground
  • 1 ½ cups Frozen Peas
  • ½ cup Fresh Cilantro roughly chopped
  • Salt and pepper



Add rice and stock to rice cooker and cook.


Meanwhile, heat a small sauté pan over medium-high heat. When hot, add the butter or olive oil and onion. Sauté until lightly golden, about 5 minutes. Add in the ground fennel seed and sauté for another 1 minute.


When the rice is done, add the frozen peas to the rice cooker, along with the sautéed onions. Close the lid and allow to rest for 10 minutes.


When done, add in the cilantro and gently fold everything together. Season with salt and pepper.


Note: Add in the zest and juice of 1 lime to brighten up the flavour.

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