Wild Rice Pilaf
|Wild rice||2 1⁄2 Cup (40 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped celery||1 Cup (16 tbs)|
|Defatted chicken broth||2 1⁄2 Cup (40 tbs) (Fat Skimmed)|
|Apple cider/Apple juice||2 1⁄2 Cup (40 tbs)|
|Chopped kumquats/1/4 cup chopped dried apricots||2 1⁄2 Ounce, rinsed (1/4 Cup / About 8 Whole)|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Fresh ground pepper||To Taste|
1. Rinse wild rice well with cool water, and drain.
2. In a 12-inch frying pan or a 4- to 5-quart pan over medium-high heat, stir or shake almonds until golden, 3 to 4 minutes. Pour from pan.
3. Add onion, celery, and butter to pan. Stir often over medium-high heat until vegetables are lightly browned, about 10 minutes. Stir in wild rice, broth, and apple cider. Bring to a boil, cover, reduce heat, and simmer until grains begin to split and rice is tender to bite, 1 1/4j to 1 1/2 hours. Drain any liquid.
4. Stir almonds, kumquats, and parsley into wild rice pilaf. Pour into a wide bowl. Add salt and pepper to taste.
Serving size: Complete recipe
Calories 2546 Calories from Fat 485
% Daily Value*
Total Fat 57 g87.3%
Saturated Fat 18.3 g91.6%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 1543.6 mg64.3%
Total Carbohydrates 439 g146.3%
Dietary Fiber 43 g171.9%
Sugars 99.5 g
Protein 91 g182.2%
Vitamin A 65.6% Vitamin C 122.5%
Calcium 64.2% Iron 96.8%
*Based on a 2000 Calorie diet