Guest guest Posted September 19, 1999 Report Share Posted September 19, 1999 Made this as a side dish last night and it was great. I might add some nuts next time, either toasted pecans or almonds I think. * Exported from MasterCook Mac * Woodstock Wild Rice Recipe By : Richard Simmons, Farewell to Fat, page 158 Serving Size : 4 Preparation Time :0:55 Categories : Rices and Grains 3 points Tried Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 ounces vegetable broth 1 cup water 1/2 cup wild rice 1/2 cup white rice 1 1/2 cups sliced fresh mushrooms 1 clove garlic -- minced 1/2 teaspoon salt 1 pinch saffron 1/2 cup chopped green onions 1/4 cup chopped fresh parsley 2 teaspoons lemon zest 1 strips lemon zest flat-leaf Italian parsley sprigs 1. In medium saucepan bring broth and water to boil over medium heat. Add wild rice. Simmer, covered, over low heat for 25 minutes. 2. Uncover. Add white rice, mushrooms, garlic, salt, and saffron. Bring to boil again. Cover. Simmer 20 minutes or until rice is tender and most of liquid is absorbed. 3. Remove from heat. Stir in green onion and parsley. Cover and let stand 10 minutes. Just before serving, stir in lemon zest. Garnish with strips of lemon zest and sprigs of parsley. - - - - - - - - - - - - - - - - - - Per serving: 176 Calories; 1g Fat (2% calories from fat); 10g Protein; 37g Carbohydrate; 0mg Cholesterol; 489mg Sodium NOTES : 3 WW points Bon Appetit, Betsy Burtis Derry, NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 1999 Report Share Posted September 19, 1999 Wow.. this seems -very- good, good and fun combinations, i must try it Betsy Burtis wrote: > Betsy Burtis <ebburtis > > Made this as a side dish last night and it was great. I might add some > nuts next time, either toasted pecans or almonds I think. > > * Exported from MasterCook Mac * > > Woodstock Wild Rice > > Recipe By : Richard Simmons, Farewell to Fat, page 158 > Serving Size : 4 Preparation Time :0:55 > Categories : Rices and Grains 3 points > Tried > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 14 1/2 ounces vegetable broth > 1 cup water > 1/2 cup wild rice > 1/2 cup white rice > 1 1/2 cups sliced fresh mushrooms > 1 clove garlic -- minced > 1/2 teaspoon salt > 1 pinch saffron > 1/2 cup chopped green onions > 1/4 cup chopped fresh parsley > 2 teaspoons lemon zest > 1 strips lemon zest > flat-leaf Italian parsley sprigs > > 1. In medium saucepan bring broth and water to boil over medium heat. Add > wild rice. Simmer, covered, over low heat for 25 minutes. > 2. Uncover. Add white rice, mushrooms, garlic, salt, and saffron. Bring to > boil again. Cover. Simmer 20 minutes or until rice is tender and most of > liquid is absorbed. > 3. Remove from heat. Stir in green onion and parsley. Cover and let stand > 10 minutes. Just before serving, stir in lemon zest. Garnish with strips > of lemon zest and sprigs of parsley. > > - - - - - - - - - - - - - - - - - - > > Per serving: 176 Calories; 1g Fat (2% calories from fat); 10g Protein; 37g > Carbohydrate; 0mg Cholesterol; 489mg Sodium > > NOTES : 3 WW points > > Bon Appetit, > Betsy Burtis > Derry, NH > > > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through ONElist site: Quote Link to comment Share on other sites More sharing options...
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