Here's another dish I got from The Food Network magazine. There recipe called for pork and sausage, but it was fine without the meat. As you can see, I served it with crowder peas, collard greens, and cornbread for an excellent meal.
1 c. wild rice blend
2 T. olive oil
1 red bell pepper, seeded and chopped
2 celery stalks, chopped
1 T. fresh thyme, chopped (or 1 t. tried thyme)
1 t. Cajun seasoning
1 large paste tomato, chopped
1 bunch scallions, chopped
salt, to taste
Cook the wild rice according to pkg directions.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the bell pepper, celery, and thyme and cook until the vegetables are tender, approximately 7 minutes. Add Cajun seasoning, the cooked rice, the chopped tomato, and the chopped scallions and cook, stirring, about 3 minutes or until heated through. Season with salt, to taste.
Serves 2 - 4 as a side dish.