| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Herbs, Low fat, Rice and gr | 4 | Servings | ||
INGREDIENTS
| 1 | c | WILD rice, washed |
| 3 1/2 | c | Water |
| 1 | t | Salt |
| 2 | t | Olive oil |
| 2 | Shallot, peeled and chopped | |
| 1 | t | Fresh thyme, minced |
| 1 | t | Lemon rind, grated |
| 1/4 | c | Almond slivers, blanched |
| 1/4 | c | Golden raisins |
| Ground pepper, to taste |
INSTRUCTIONS
97 Combine wild rice, water and salt in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, until tender, about 40 minutes. Uncover and toss in remaining ingredients. Serve immediately. Recipe by: NEW YORK TIMES Sent to me by Jane Rosenberg-Coombs by jfcoombs@avana.net on 1 Fe, b
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Nutrition (calculated from recipe ingredients)
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Calories: 334
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 0mg
Sodium: 615.5mg
Potassium: 908.8mg
Carbohydrates: 70.9g
Fiber: 9.4g
Sugar: 22g
Protein: 11.2g