Crunchy Rice Pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 - 4 oz box Wild Rice1 - 14 oz can Swanson's Natural Goodness 100% fat free, low sodium Chicken Broth1 - 8 oz can Water Chestnuts, drained1 - 4 oz can Mushroom pieces, drained (retain liquid)20 med. Baby Carrots1/2 med. Red Onion24 whole almonds (or equivalent amount of slivered almonds, if prefered)2 Tbsp Flax Seeds1 Tbsp Shedd's Spread Country Crock Light Margarine1 tsp minced Garlic1 tsp Salt1/2 tsp Black Pepper
Run Carrots and Onion thru shred setting on food processor. Melt 1 Tbsp of Margarine in skillet over med-low heat. Add carrots and onions. Chop Almonds and Flaxseed in food processor. Add to carrots and onions. Drain mushrooms, reserving liquid, and add to skillet. Drain waterchestnuts and add to skillet. Add garlic, salt, pepper and parsley to skillet, Mix and turn on low.
Put Chicken Broth in large boiler. Place liquid from Mushrooms in measuring cup and add water to make 1 full cup. Add to chicken broth.
Bring to full boil and add Wild Rice. Cover and simmer 60 minutes.
Continue to cook skillet mixture over low heat while rice is cooking stirring frequently.
Once rice is done, drain any liquids that remain and add contents from skillet to rice. MIx well.
Makes 10 - 1/2 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user X2MOVE.
Put Chicken Broth in large boiler. Place liquid from Mushrooms in measuring cup and add water to make 1 full cup. Add to chicken broth.
Bring to full boil and add Wild Rice. Cover and simmer 60 minutes.
Continue to cook skillet mixture over low heat while rice is cooking stirring frequently.
Once rice is done, drain any liquids that remain and add contents from skillet to rice. MIx well.
Makes 10 - 1/2 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user X2MOVE.
Nutritional Info Amount Per Serving
- Calories: 103.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 406.6 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.8 g
- Protein: 4.1 g
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