Wild Rice And Kumquats
|Butter||1⁄2 Cup (8 tbs)|
|Onion||2 Tablespoon, chopped|
|Chives||2 Tablespoon, chopped|
|Parsley||3 Tablespoon, chopped|
|Wild rice||2 Cup (32 tbs), washed, drained|
|Chicken broth||4 1⁄2 Cup (72 tbs), boiling|
|Kumquats||12 , diced|
|Kumquats||6 , cut in half|
Stir onions, chives and parsley in melted butter over low heat until onions have softened.
Mix in rice.
Cook, stirring constantly, until rice begins to turn yellow and has absorbed the butter.
Stir in chicken broth.
Add salt and pepper.
Turn mixture into a buttered casserole.
Bake, covered, in slow (3250) oven about 1 1/4 hours until rice is tender.
Fold in diced kumquats.
Serve garnished with kumquat halves.
Calories 586 Calories from Fat 216
% Daily Value*
Total Fat 25 g37.9%
Saturated Fat 14.7 g73.5%
Trans Fat 0 g
Cholesterol 60.5 mg20.2%
Sodium 802.1 mg33.4%
Total Carbohydrates 80 g26.6%
Dietary Fiber 11.5 g46%
Sugars 11.9 g
Protein 16 g32.3%
Vitamin A 44.8% Vitamin C 95.7%
Calcium 10.2% Iron 18%
*Based on a 2000 Calorie diet