| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 2 | Servings | ||
INGREDIENTS
| 1/4 | c | Wild rice |
| 2 | T | Pine nuts |
| 1 | T | Butter or margarine |
| 1 | Onion, chopped 1/2 cup | |
| 1/4 | t | Dried thyme |
| 1/8 | t | Ground cardamom |
| 1/4 | c | Jasmine rice |
| 1/2 | c | Chicken broth |
| 1/4 | t | Salt |
| 1/8 | t | Black pepper |
INSTRUCTIONS
In a small saucepan, bring 1 cup of water to a boil. Add wild rice and reduce heat to low; cover and simmer 45 to 50 minutes, or until tender. Drain and set aside. Meanwhile, heat a small saucepan over medium heat. Add pine nuts and cook 4 to 5 minutes, or until lightly browned and toasted, shaking pan frequently. Transfer pine nuts to a small bowl and set aside. Return the saucepan to the heat and melt butter. Add onion, thyme and cardamom; cook 3 to 4 minutes, or until onion is softened, stirring occasionally. Add jasmine rice and cook 1 minute, or until rice is well coated. Stir in broth, salt and black pepper; bring to a boil. Cover saucepan, reduce heat to low and simmer 20 minutes. Remove from heat and let stand 5 minutes. Stir in cooked wild rice and reserved pine nuts. Yield: 2 servings Typed in MMFormat by cjhartlin@msn.com Source: Mr. Food's Quick Cooking March/April 99 Magazine. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 4, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 105
Total Fat: 12.2g
Cholesterol: <1mg
Sodium: 522mg
Potassium: 245.6mg
Carbohydrates: 19.9g
Fiber: 2.3g
Sugar: 2.5g
Protein: 5.8g