| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 3 | c | Water |
| 2 | Bay leaves | |
| Salt and freshly ground | ||
| pepper to taste | ||
| 1 | c | Wild rice |
| 2 | T | Unsalted butter |
| 1/2 | c | Pecan pieces |
| 1/4 | t | Cayenne pepper |
| 1 | T | Maple syrup |
| 1/2 | t | Salt |
INSTRUCTIONS
Combine the water, bay leaves, salt, and pepper in a pot with a snugfitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes. When cooked stir in the butter, cove r again and keep warm. Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted. Remove from the heat and combine with the cooked wild rice. Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 8, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 302
Calories From Fat: 137
Total Fat: 16g
Cholesterol: 15.3mg
Sodium: 373mg
Potassium: 246.1mg
Carbohydrates: 35.4g
Fiber: 3.9g
Sugar: 5g
Protein: 7.2g