Crunchy Rice Pilaf

1 - 4 oz box Wild Rice
1 - 14 oz can Swanson's Natural Goodness
100% fat free, low sodium Chicken Broth
1 - 8 oz can Water Chestnuts, drained
1 - 4 oz can Mushroom pieces, drained (retain
liquid)
20 med. Baby Carrots
1/2 med. Red Onion
24 whole almonds (or equivalent amount of
slivered almonds, if prefered)
2 Tbsp Flax Seeds
1 Tbsp Shedd's Spread Country Crock Light
Margarine
1 tsp minced Garlic
1 tsp Salt
1/2 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.