Wild Rice with Walnuts and Dates
Source: Better Homes and Gardens www.bhg.com
Prep: 10 minutes // Cook: 65 minutes
Makes 6 to 8 side-dish servings
4 stalks celery, chopped (2 cups)
1 small onion, chopped (1/4 cup)
1 Tbsp margarine or butter
1 cup wild rice, rinsed and drained
1 14-oz can reduced-sodium chicken broth
1 cup water
1/3 cup pitted whole dates (such as medjool), snipped
1/4 cup chopped walnuts, toasted
In a 10-inch skillet cook celery and onion in hot margarine
or butter about 10 minutes or until tender. Add uncooked
wild rice; cook and stir for 3 minutes. Add broth and water.
Bring to boiling; reduce heat. Cover and simmer for 50 to 60
minutes or until most of the liquid is absorbed and rice is
tender.
Stir in dates and walnuts. Cook, uncovered, for 3 to 4 minutes
more or until heated through and remaining liquid is absorbed.
Nutrition facts per serving
Calories: 185
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 241mg
Carbohydrate: 30g
Fiber: 3g
Protein: 6g
Vitamin C: 5%
Calcium: 3%
Iron: 5%
Exchanges: 1 starch, 1/2 fruit, 1 vegetable, 1 fat