Name: Wild Rice with Peas and Peppers
Cuisine: Appetizers and Sides
Ingredients: 1 olive oil; 1 ½ yellow pepper, diced; 1 ½ scallions, sliced; 1 rosemary; ½ thyme, minced; ½ golden raisins; 1 orange zest; 1 ½ frozen peas; ½ orange juice; 1 black pepper; 1 ½ salt; 3 quinoa; 3 wild rice; 4 fresh spinach

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Appetizers and Sides Colorful Whole-Grain Crowd-Pleaser

This wild rice dish combines hearty grains and tender greens for a satisfying, feel-good meal. Sweet golden raisins and orange zest add a bright twist. It’s rich in nutrients, light on prep and perfect for sharing. Make it for a weeknight dinner or bring it to your next family gathering.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 12 (1 ½ cup) servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Recipe Ingredients

1 tablespoon olive oil
1 ½ cups yellow pepper, diced
1 ½ cups scallions, sliced
1 tablespoon rosemary
½ cups thyme, minced
½ cups golden raisins
1 tablespoon orange zest
1 ½ cups frozen peas
½ cups orange juice
1 teaspoon black pepper
1 ½ teaspoons salt
3 cups quinoa
3 cups wild rice
4 cups fresh spinach

Rinse 1 cup dry quinoa under cold water. Cook according to package instructions until you have 3 cups cooked quinoa. Set aside.
In a separate pot, cook the wild rice according to package instructions. Once done, set aside 3 cups of cooked wild rice.
Prep all vegetables and herbs.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the yellow peppers, scallions, rosemary, thyme, black pepper and kosher salt. Sauté until fragrant, about 5 minutes.
Stir in frozen peas, golden raisins and orange juice. Cook until the juice reduces by half and the peas are heated through, about 7 minutes.
Fold in the fresh spinach and cook for 2 minutes, or until wilted.
Add the cooked quinoa and wild rice to the skillet. Stir gently to combine and heat everything through for about 5 minutes.
Lower the heat and top with orange zest. Serve warm.