|Preparation Time||15 Minutes|
|Cook Time||40 Minutes|
|Total Time||55 Minutes|
|Main Ingredient||Wild Rice|
|Category||Rice & Grains|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; Low Sodium; Heart Healthy; Diabetes Meal Plan|
3/4 cup uncooked wild rice
2 1/2 cups water
1 tablespoon olive oil
3/4 cup onion, chopped
1 cup mushrooms, sliced
1 cup apple, chopped (including peel)
1/4 cup dried cranberries
2 cups celery, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon poultry seasoning
1/2 cup reduced-sodium chicken broth
1/4 cups slivered almonds, toasted
Place wild rice in a strainer, and rinse until the water runs clear.
Bring the wild rice and water to a boil in a medium sauce pan. Reduce heat, cover, and simmer for 30 minutes or until the water is absorbed, taking care to stir occasionally to prevent burning.
In a large skillet, heat the olive oil over medium heat. Add the onion, mushroom, apple, cranberries, and celery. Sautï¿½ until tender. Sprinkle with the salt, pepper, and poultry seasoning. Mix well, and continue cooking for about 10 minutes.
Add the rice, vegetable mixture, and chicken broth to a large bowl, and mix well. Use the rice to stuff a turkey, or transfer the rice to a baking dish coated with cooking spray. Bake the rice until the chicken broth has been absorbed.
Garnish with toasted almonds and serve immediately.
Calories: 78 cal
Total fat: 2g
Saturated fat: <1g
Monounsaturated fat: 2g