Wild rice with walnuts and dates
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Stalks celery, chopped (2 cups) |
Directions
1 T
1 c
1 cn
1 c water
⅓ c
¼ c
: sm onion, chopped (¼ cup) : margarine or butter
: wild rice, rinsed and : -drained
: broth (chicken, beef or : -vegetable) (14½ oz) : pitted whole dates *such as : -medjool), snipped
: chopped walnuts, toasted Heat the margarine in a 10-inch skillet and cook the celery and onion for about 10 minutes or until tender. Add the uncooked wild rice; cook and stir for 3 minutes. Add the broth and water. Bring to a boil, then reduce the heat, cover and simmer for 50 to 60 minutes or until most of the liquid has been absorbed and the rice is tender.
Stir in the dates and walnuts; cook, uncovered, for an additional 3 to 4 minutes or until heated throough and the remaining liquid is absorbed. Makes 6 to 8 side-dish servings. Per serving: 191 Calories; 6 g Total Fat (1 g Saturated Fat); 0 mg Cholesterol; 302 mg Sodium; 30 g Carbohydrate; 2 g Fiber; 7 g Protein. Daily Value: 3% Vitamin A; 7% Vitamin C; 3% Calcium; 7 % Iron. [Hooked on Good Health; Candace Manroe & Kristi Fuller, R.D.] [Better Homes and Gardens; March 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 03-03-95
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