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Nutrition Facts

  • One serving:
  • 3/4 cup
  • Calories:
  • 286
  • Fat:
  • 8 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 8 mg
  • Sodium:
  • 305 mg
  • Carbohydrate:
  • 49 g
  • Fiber:
  • 4 g
  • Protein:
  • 6 g

Makeover Fruited Wild Rice Pilaf

Her savory rice side dish has become a favorite with family and friends, writes Carolyn Keith from Evanston, Illinois.

SERVINGS

 5

CATEGORY

 Lower Fat

METHOD

 Other stovetop

PREP

 15 min.

COOK

 60 min.

TOTAL

 75 min.

INGREDIENTS

  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 small carrot, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 3/4 cup uncooked brown rice
  • 1/3 cup uncooked wild rice
  • 1 can (14-1/2 ounces) reduced-sodium beef broth or vegetable broth
  • 1-1/4 cups water
  • 3/4 cup golden raisins and cherries
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 1/4 cup chopped pecans, toasted

DIRECTIONS

In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat.
    Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender.
    Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving. Yield: 5 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008