Wild Rice Recipe
Ingredients
| Wild rice | 1 Cup (16 tbs) | |
| Chicken broth | 3 Cup (48 tbs) (consomme or water) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Thyme | 1⁄4 Teaspoon | |
| Butter | 2 Tablespoon | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped |
Nutrition Facts
Serving size
Calories 149 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.8%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 10.8 mg3.6%
Sodium 470.8 mg19.6%
Total Carbohydrates 23 g7.8%
Dietary Fiber 2.2 g8.7%
Sugars 1.9 g
Protein 5 g10.1%
Vitamin A 11.2% Vitamin C 13.3%
Calcium 1.8% Iron 5.2%
*Based on a 2000 Calorie diet
Directions
Drain; add boiling water and seasonings.
Cover, and simmer 40â€â€45 minutes until rice is tender.
Stir frequently, and add extra liquid if necessary.
Melt butter or margarine, and saute' onion until golden.
Place cooked rice in buttered 1 1/2-quart casserole.
Add onions and parsley.
Season to taste.
Dot with 2 tablespoons butter or margarine, and cover.
Reheat at 350 °F. 20 minutes.
Serve from casserole as side dish with poultry or game.
Note: 1 cup sliced fresh mushrooms may be saut^ed and added to the dish before reheating.
Chef
