We used Lundberg’s Wild Blend rice. You can use any whole grain for this recipe, adjusting the cooking time as needed.
Directions:
• In a large pot, boil the rice in plenty of water until tender, about 30 minutes.
• While the rice is cooking, preheat the oven to 450°F.
• Line two rimmed baking sheets with foil. On one, toss the peppers with 1 Tbs. of the oil. On the other, toss the onion with the remaining 1 Tbs. of oil and the vinegar. Roast for 15 minutes.
• Add the pine nuts to the peppers and the raisins to the onions and continue to roast until the nuts are browned, 4-5 minutes.
• Drain the rice well and toss with the peppers and onions.
• Season with up to ½ tsp. of salt.
Serves 6.
Nutrition Information:
Per serving (1 cup)—
Calories: 180
Sodium: 170 mg
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 28 g
Protein: 3 g
Fiber: 3 g
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 79 | ||
Calories from Fat: 41 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 106.3mg | 4 % | |
Potassium 134.9mg | 4 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 8.6g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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