Dina W
09-29-2000, 05:10 PM
* Exported from MasterCook *
Minnesota Wild Rice Pilaf
Recipe By : Cooking Light Magazine, Oct., 2000
Serving Size : 8 Preparation Time :0:00
Categories : Sides & Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups water
2 16-oz cans fat-free, less-sodium chicken broth
1 1/2 cups uncooked wild rice
1 tablespoon butter or stick margarine
3 cups sliced mushrooms
1 cup chopped onion
1/2 cup finely chopped fresh parsley
1/3 cup chopped pecans -- toasted
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
cooking spray
1. Bring water and broth to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Drain.
2. Preheat oven to 325 degrees.
3. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and onion; sauté 6 minutes. Remove from heat; stir in parsley and next 4 ingredients (parsley through pepper). Combine rice and mushroom mixture in a 2-quart casserole coated with cooking spray. Cover and bake at 325 degrees for 25 minutes.
Yield: 8 servings (serving size: 1 cup)
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NOTES : Per serving, per recipe:
177 Calories; 5.4 g. Fat; 2.8 g. Fiber; 4 mg. Cholesterol; 347 mg. Sodium; 21 mg. Calcium
3 POINTS
M.C. formatted by Dina (mdkbweiss@erols.com) on 9/29/00.
Minnesota Wild Rice Pilaf
Recipe By : Cooking Light Magazine, Oct., 2000
Serving Size : 8 Preparation Time :0:00
Categories : Sides & Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups water
2 16-oz cans fat-free, less-sodium chicken broth
1 1/2 cups uncooked wild rice
1 tablespoon butter or stick margarine
3 cups sliced mushrooms
1 cup chopped onion
1/2 cup finely chopped fresh parsley
1/3 cup chopped pecans -- toasted
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
cooking spray
1. Bring water and broth to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Drain.
2. Preheat oven to 325 degrees.
3. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and onion; sauté 6 minutes. Remove from heat; stir in parsley and next 4 ingredients (parsley through pepper). Combine rice and mushroom mixture in a 2-quart casserole coated with cooking spray. Cover and bake at 325 degrees for 25 minutes.
Yield: 8 servings (serving size: 1 cup)
- - - - - - - - - - - - - - - - - -
NOTES : Per serving, per recipe:
177 Calories; 5.4 g. Fat; 2.8 g. Fiber; 4 mg. Cholesterol; 347 mg. Sodium; 21 mg. Calcium
3 POINTS
M.C. formatted by Dina (mdkbweiss@erols.com) on 9/29/00.