- 8 cups low sodium chicken or vegetable broth 1.75 L
- 2 cups wild rice 500 mL
- 1 tsp salt 5 mL
- 2 Tbsp canola oil 30 mL
- 1 medium white onion, chopped
- 1 cup diced red bell peppers 250 mL
- 1/2 cup chopped walnuts 125 mL
- 1/2 cup golden raisins 125 mL
- 1/4 cup finely diced parsley 60 mL
- 1. In large saucepan, bring chicken or vegetable broth to a boil, then stir in wild rice and salt. Reduce heat and simmer, covered, 40-45 minutes or just until kernels puff open. Uncover and fluff with fork and simmer additional 5 minutes. Drain any excess liquid.
- 2. In large serving bowl, place cooked rice and set aside to cool.
- 3. In large sauté pan, heat canola oil over medium heat. Add onion and sauté for 1 to 2 minutes or until translucent.
- 4. Add peppers, walnuts and raisins. Cook until lightly browned and fragrant.
- 5. Add sautéed mixture and fresh parsley to wild rice. Stir to combine and serve warm.
8 cups (2 L)
1/2 cup (125 mL).
|Total Fat||5 g|
|Saturated Fat||0 g|
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