| 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 | t | Dried Tarragon, crushed |
| 1/2 | c | Bulgar |
| 3 | mg sodium, 288 mg potassium. |
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, 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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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 0mg
Sodium: 372mg
Potassium: 256.5mg
Carbohydrates: 18.5g
Fiber: 1.9g
Sugar: 2.2g
Protein: 5.8g