2/3 cup wild rice, rinsed
2/3 cup long grained brown rice, rinsed
1/2 tsp salt
2 tsps olive oil
1 cup chopped red onion
1/2 cup finely diced celery
2 medium tart apples, such as Granny Smith, peeled, cored, diced
1/3 cup orange juice (from one large orange)
2 scallions, green parts only, thinly sliced
1/4 cup currants
Dash of each: Cinnamon, nutmeg
2 tbsps minced fresh parsley
1/2 cup chopped pecans
and the salt, return to a boil. Lower heat to a simmer, cover, until the water is absorbed, about 40 minutes.
Heat the oil in a very large skillet. Add the onion and celery and saute until
the onion is golden. Add the apple and saute another 5 minutes. Stir in the
cooked rice mixture along with the juice, scallions, currants and spices.
Saute over low heat, stirring frequently, another 5 minutes. This may be done somewhat ahead of time to this point, then left covered off the heat until needed. Just before serving, heat through, adding a bit more liquid if the
mixture needs it, then stir in the parsley and pecans.
Per serving:
163 calories
Fat 4.5 grams
Cholesterol 0 mg
Sodium 127 mg
Diabetic exchange 2 starch
Information: