Huckleberry Rice

Huckleberry Rice is a vibrant and nutritious dish that combines the earthy flavors of wild rice with the sweet-tart burst of huckleberries. This Paleo-friendly recipe is not only colorful but also packed with health benefits, making it a delightful addition to any meal.

Ingredients

• Wild rice - 1 cup
• Water - 2 cups
• Fresh huckleberries - 1/2 cup
• Coconut oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Shallot - 1 small, finely chopped
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pine nuts - 2 tablespoons, toasted

Steps

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed wild rice and water. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover, and simmer for about 30 minutes, or until the rice is tender and the water is absorbed.
4. While the rice is cooking, heat the coconut oil in a skillet over medium heat. Add the minced garlic and chopped shallot, sautéing until translucent, about 3-4 minutes.
5. Stir in the fresh huckleberries, thyme, salt, and black pepper. Cook for an additional 3-5 minutes until the huckleberries soften slightly.
6. Once the rice is cooked, fluff it with a fork and gently fold in the huckleberry mixture.
7. Top with toasted pine nuts before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from huckleberries, which may help combat oxidative stress.
• High in fiber due to wild rice, promoting digestive health.

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