Serves: 5
Preparation Time: 25 minutes
 
Ingredients:
4 cups (1000 mL) water
1 cup (160 g) wild rice
1/2 pound (454 g) broccoli rabe, hollow stems discarded
3 cloves garlic, thinly sliced and chopped
1 cup (63 g) fresh snow or sugar snap peas, strings removed and chopped
1 red bell pepper, chopped
1/2 teaspoon grated lemon peel
1/2 cup (82 g) currants
1/4 cup (15 g) chopped fresh parsley
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon VegiZest or other no sodium soup base
1/2 tablespoon fresh lemon juice
1/2 teaspoon jalapeno chili pepper, seeded and finely chopped
Romaine lettuce, shredded or spring mix (optional)

Instructions: Bring water to boil in large saucepan. Add rice; reduce heat to medium/high. Cook until just tender, stirring occasionally, about 40 minutes. In 1/4 cup (63 mL) water, sauté broccoli rabe and garlic until tender about 7 minutes. Add snow peas, bell pepper, and lemon peel and sauté 3 more minutes. Drain rice if necessary and place in large bowl. Mix remaining ingredients into rice.
Serve warm or cold. May be served over a bed of shredded romaine lettuce or spring mix.