Wild Rice with Mixed Mushrooms and Pine Nuts
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 116.5
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 229.6 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.6 g
- Protein: 2.4 g
View full nutritional breakdown of Wild Rice with Mixed Mushrooms and Pine Nuts calories by ingredient
Introduction
This is a great, low-fat side dish that can go with any meat or poultry main meal. The nutrition values do not include raisins or cinnammon as I made this dish without them, however I think these ingredients should be added to give even more depth and flavor. This is a great, low-fat side dish that can go with any meat or poultry main meal. The nutrition values do not include raisins or cinnammon as I made this dish without them, however I think these ingredients should be added to give even more depth and flavor.Number of Servings: 6
Ingredients
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1/2 tablespoon extra virgin olive oil
1 tablespoons Earth Balance Buttery Spread
1/4 cup pine nuts
1/4 cup chopped onion
1/2 cup fresh chopped porcini mushrooms
1/2 cup dried mixed mushrooms
1/2 cup boiling hot water
1.5 tablespoons chopped fresh thyme
2.5 cups chicken broth
1 cup wild rice
1/3 cup long-grain white rice (*** you can substitute for brown rice to make it healthier; just add all the rice at the same time to the pot when cooking)
1 Tbsp chopped parsley
Directions
1) Soak the dried mushrooms in 1/2 cup of boiling hot water. Soak until onions and fresh mushrooms are chopped, then squeeze water out of mushrooms, reserving all liquid. Chop soaked mushrooms and set aside.
2) Heat heavy pot over medium heat. Add pine nuts and toast for a few minutes. Trasfer to a bowl.
3) Heat 1/2 tablespoons oil in the pot then add onions; sauté until very tender. Transfer onions to bowl with nuts.
4) Melt the butter in same pot over medium-high heat. Add fresh mushrooms and saute for 2 minutes. Then add soaked mushrooms and saute for another 3 minutes, add 1 tablespoon thyme, salt and pepper and sauté another minute. Add to bowl with onions.
5) Bring broth, reserved mushroom liquid and rest of thyme to boil in the pot. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes.
6) Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 15 minutes longer. 7) Stir in onions and mushrooms and pine nuts (and raisins and cinnammon). Season with salt and pepper if necessary. Cover and simmer 5 minutes, stirring often. Stir in fresh chopped parsley and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user LUSCIOUS02.
2) Heat heavy pot over medium heat. Add pine nuts and toast for a few minutes. Trasfer to a bowl.
3) Heat 1/2 tablespoons oil in the pot then add onions; sauté until very tender. Transfer onions to bowl with nuts.
4) Melt the butter in same pot over medium-high heat. Add fresh mushrooms and saute for 2 minutes. Then add soaked mushrooms and saute for another 3 minutes, add 1 tablespoon thyme, salt and pepper and sauté another minute. Add to bowl with onions.
5) Bring broth, reserved mushroom liquid and rest of thyme to boil in the pot. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes.
6) Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 15 minutes longer. 7) Stir in onions and mushrooms and pine nuts (and raisins and cinnammon). Season with salt and pepper if necessary. Cover and simmer 5 minutes, stirring often. Stir in fresh chopped parsley and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user LUSCIOUS02.