CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetarian | Vegtime3 | 1 | Servings |
INGREDIENTS
1 | c | Uncooked wild rice |
3 | c | Water |
1/2 | t | Salt |
2 | T | Soy margarine or butter, up |
to 4 | ||
2 | Shallots, minced | |
1 | Clove garlic, minced | |
1 | c | Drained canned apricot |
halves chopped | ||
1/4 | c | Chopped fresh parsley |
1/4 | t | Freshly ground black pepper |
INSTRUCTIONS
SERVINGS DAIRY-FREE This dish is great on its own or served in baked acorn squash halves and topped with Mushroom Gravy (see recipe from same issue) as a main dish. Cook rice with water and 1/4 teaspoon salt in a medium saucepan, covered, until grains split open, about 60 minutes. Drain any excess water and allow rice to cool. Melt margarine or butter in a small skillet; add shallots and garlic, and cook, stirring often, 2 minutes. Transfer vegetables to a medium bowl and add rice, apricots, parsley, pepper and remaining 1/4 teaspoon salt; mix well. Preheat oven to 350 F. Transfer rice mixture to a medium baking dish, cover and bake 15 minutes. Serve hot or at room temperature. PER SERVING: 149 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT); 28G CARB.; 0 CHOL.; 150MG SOD.; 1 G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, November 1998, page 68 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2719
Calories From Fat: 1125
Total Fat: 124.9g
Cholesterol: 607.8mg
Sodium: 1734.4mg
Potassium: 4671mg
Carbohydrates: 203.5g
Fiber: 20.1g
Sugar: 73.6g
Protein: 197.2g