| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low-cal, Side dishes |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Wild Rice |
| 3/4 |
c |
Chopped Onion |
| 1 |
ds |
Pepper |
| 1/4 |
c |
Snipped fresh parsley |
| 2 |
c |
Chicken Broth |
| 1/4 |
ts |
Dried Tarragon, crushed |
| 1/2 |
c |
Bulgar |
INSTRUCTIONS
Sweet yellow pepper strips (optional)
Fresh parsley sprigs (optional)
Place uncooked wild rice in a strainer. Run cold water over rice for 1
minute, lifting rice to drain well.
In a med saucepan combine chicken broth, onion, tarragon, pepper, and
rinsed rice. Bring to boiling; reduce heat. Cover and simmer about 45
minutes or till rice is done. Stir in bulgur and parsley. Cover and let
stand 5 minutes. Fluff with a fork. Garnish with yellow pepper strips and
parsley sprigs, if desired.
*******************************************************
Per serving: 161 calories, 7 g protein, 31 g carbohydrates, 1 g fat, 1 mg
cholesterol, 395 mg sodium, 288 mg potassium.
Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
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