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Wild Rice Side Recipe

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This recipe for Wild Rice Side is from Nutrition Balance Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 32 oz container low-sodium chicken or vegetable broth
1 1/4 cup wild rice
1 cup brown rice
1/2 cup olive oil
1 small yellow onion, chopped
4 stalks celery, chopped
1 1/2 cup fresh flat-leaf parsley, finely chopped
1 cup pecans, chopped
1/2 cup fresh sage, chopped finely
1 1/4 cup dried cranberries or apricots
1/2 tsp black pepper
Directions:
Directions:
Heat oven to 350ºF. In a pot over medium heat, bring the broth and 2 cups water just to a boil. Add the brown and wild rice, reduce heat to low and cover about 45 minutes.
\In a large skillet set to medium-low heat, add the oil, onion, and celery. Cook for apr. 10 minutes. Add the cooked rice, parsley, sage, pecans, cranberries or apricots, pepper, and mix. Transfer ingredients to a casserole dish and bake for 20 minutes.
Number Of Servings:
Number Of Servings:
10 (3/4) cup servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Per Serving:
Calories 359
Protein 9.5 g
Carbohydrate 35.7 g
Dietary Fiber 3.9 g
Saturated Fat 2.6 g
Total Fat 21 g
Monounsaturated Fat 13.3 g

 

 

 

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