Presence Saints Mary and Elizabeth Medical Center


Chef Norma Rixter


  • 1 tablespoon coconut oil
  • 8 ounces broccoli, cut into florets
  • ½ teaspoon garlic salt
  • ¼ teaspoon red cayenne pepper
  • 1 small red cabbage, shredded 
  • 2 cups of mixed wild rice, prepared according to package directions


Cooking Instructions:

Heat the coconut oil in a large skillet or wok.

Add the broccoli and stir fry for 2-3 minutes on medium heat.

Sprinkle with garlic salt and cayenne pepper and continue to stir for 1-2 minutes.        

In a large bowl, toss the cooked wild rice and cooked broccoli until mixed.

To serve, spoon the broccoli and rice on to a plate and top with a small amount of shredded uncooked red cabbage as a garnish and for added nutrients.


This recipe is gluten free


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