Wild Rice Dressing with Figs | Side Dishes for Diabetics
For the holidays, include Thanksgiving sides for diabetics.Feast on side dishes for diabetics like savory fig + wild rice dressing.
Servings: 16 servings (2/3 cup each)
- 1 cup uncooked long grain wild rice
- 1 cup Orchard Choice or Sun-Maid California Figs , stemmed and chopped
- 3 tablespoons extra-virgin olive oil , divided
- 2 cups chopped onion
- 1 cup chopped celery (2 medium stalks)
- 2 large red bell peppers , stemmed, seeded and cut into 1-inch cubes (3 cups)
- 2 cups chopped walnuts
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper (or more to taste)
Cook rice according to package directions. Remove from heat. Stir in the figs, making sure they are submerged. Cover and let stand for 5 minutes.
Meanwhile, heat a Dutch oven or stock pot over medium-high heat. Add 1 tablespoon of the oil, onions and celery; cook 5-6 minutes or until onions are beginning to richly brown, stirring occasionally. Add bell peppers to the onion mixture; cook 5 minutes or until peppers are tender crisp, stirring frequently. Remove pot from heat.
Stir in the rice mixture, walnuts, salt, black pepper, and the remaining 2 tablespoons oil.
Photos by Annelies Zijderveld
The “Go-To” Grain Bowl Main Salad
Serve cold or warm it up, by placing rice mixture and black beans only in microwave on high for 1 minute or until heated through, then top with remaining ingredients!
YIELD: 1 Serving
- 2/3 cup reserved Savory Fig and Wild Rice Dressing
- 1/3 cup canned unsalted black beans, rinsed and drained
- 1/4 of an avocado, chopped
- 1/2 cup arugula or spring greens
- 1/2 lemon or lime
- 11/2 teaspoons reduced-sodium soy sauce
- Place reserved rice mixture in a shallow bowl, top with sections of the beans, avocado and arugula.
- Squeeze lemon juice evenly over all and sprinkle with the soy sauce.