| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Side dish, Vegan, Vegetarian, Vt | 6 | Servings |
INGREDIENTS
| 1 | c | Wild rice |
| 2 | c | water boiling plus more |
| as needed | ||
| 4 | c | Red onions, cut into 1/2-in |
| pieces | ||
| 1 | c | water |
| 3 | T | Red wine vinegar |
| 2 | T | Olive oil |
| pn | Salt |
INSTRUCTIONS
Place wild rice in a large heavy pot with 2 cups boiling water; cover and let sit about 30 minutes; drain. Place onions in heavy skillet or soup pot. Add 1 cup water, 2 tablespoons red wine vinegar and 1 tablespoon olive oil; cover. Bring to a boil, lower heat and simmer for 5 to 7 minutes, until onions are rosy pink and tender. Remove from heat and let onions cool in pan for a few minutes. Drain onions, reserving liquid. Combine reserved liquid with water tomeasure 2 1/2 cups; add to drained wild rice with apinch of salt. Cover, bring to a boil, and simmer over very low heat for 45 to 55 minutes, until rice is tender but chewy. Turn off heat and let sit 5 minutes. Drain any excess liquid. Combine cooked ricewith simmered onions and toss. Ad additional red wine vinegar, olive oil or salt to taste. Serves 6. Per serving: 116 cal; 3 g prot; 2 g fat; 20g carb; 0 chol; 326 mg sod; 1 g fiber; vegan Source: Vegetarian Times, Jan 94/MM by DEEANNE
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 12.4mg
Potassium: 118.7mg
Carbohydrates: 34.2g
Fiber: 1.7g
Sugar: 9.2g
Protein: 3.9g