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| General Category : Side Dish |
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| Food Group : Vegetables, Rice |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Entertaining & Holiday |
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| Canada's central northern lakes and marshes provide us with the finest fragrant long-grain wild rice. |
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Ingredients
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2 cups (500 mL) wild rice |
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4 cups (1 L) chopped mushrooms (about 10 oz/300 g) |
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1 small onion, chopped |
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1 stalk celery, diced |
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1/4 cup (60 mL) olive or vegetable oil |
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3 tbsp (45 mL) sherry vinegar or wine vinegar |
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1 tsp (5 mL) salt |
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1/4 tsp (1 mL) black pepper |
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1/4 cup (60 mL) chopped fresh parsley |
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1/4 cup (60 mL) chopped fresh chives |
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Preparation
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In saucepan, bring 8 cups/2 L water to boil; add rice and boil gently until tender and some but not all of the grains have burst open, about 30 minutes. Drain; transfer to bowl.
In saucepan, stir together mushrooms, onion, celery, oil, vinegar, salt and pepper; bring to a boil. Reduce heat to medium and simmer until mushrooms are tender, about 5 minutes. Scrape over rice and mix well; let cool. Stir in parsley and chives.
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Nutritional information
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Per each of 12 servings: about 144 cal, 4 g pro, 5 g total fat (1 g sat. fat), 22 g carb, 2 g fibre, 0 mg chol, 198 mg sodium. % RDI: 1% calcium, 7% iron, 2% vit A, 5% vit C, 14% folate.
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Source
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Homemakers Magazine: Summer 2007
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