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Name: Minnesota Wild Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Pepper; 3/4 c Onions chopped; 1 c Uncooked wild rice; 1 tb Margarine; 1/4 c Dry sherry; 2 c Sliced fresh mushrooms; 1/2 c Canned beef consomme,; 3/4 c Celery chopped; 2 1/2 c Water

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INGREDIENTS

1/4 ts Pepper
3/4 c Onions ; chopped
1 c Uncooked wild rice
1 tb Margarine
1/4 c Dry sherry
2 c Sliced fresh mushrooms
1/2 c Canned beef consomme,
3/4 c Celery ; chopped
2 1/2 c Water

Servings

INSTRUCTIONS

Rinse wild rice in 3 changes of hot water, and drain. Combine rice, 2-1/2 cups water, and consomme in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until rice is tender; set aside. Melt margarine in a nonstick skillet over medium heat. Add the mushrooms,celery, and onion; saute 10 minutes or until tender, stirring frequently. Add mushroom mixture, sherry, and pepper to rice mixture; stir well. Cook over medium heat, uncovered, 5 minutes or until liquid evaporates, stirring frequently. Yield: 4 servings (serving size: 1 cup). Per serving: 213 Calories; 3g Fat (15% calories from fat); 8g Protein; 35g Carbohydrate; 0mg Cholesterol; 143mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 73 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.

NOTES

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Minnesota Wild Rice

1/4 ts Pepper
3/4 c Onions chopped
1 c Uncooked wild rice
1 tb Margarine
1/4 c Dry sherry
2 c Sliced fresh mushrooms
1/2 c Canned beef consomme,
3/4 c Celery chopped
2 1/2 c Water

Rinse wild rice in 3 changes of hot water, and drain. Combine rice, 2-1/2  cups water, and consomme in a large saucepan; bring to a boil. Cover,  reduce heat, and simmer 1 hour and 10 minutes or until rice is tender; set  aside.    Melt margarine in a nonstick skillet over medium heat. Add the  mushrooms,celery, and onion; saute 10 minutes or until tender, stirring  frequently. Add mushroom mixture, sherry, and pepper to rice mixture; stir  well. Cook over medium heat, uncovered, 5 minutes or until liquid  evaporates, stirring frequently. Yield: 4 servings (serving size: 1 cup).    Per serving: 213 Calories; 3g Fat (15% calories from fat); 8g Protein; 35g  Carbohydrate; 0mg Cholesterol; 143mg Sodium    Recipe by: Cooking Light, Mar/Apr 1993, page 73    Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (227g)
Recipe Makes: 4 Servings

Calories: 294
Calories from Fat: 58 (20%)

Amt Per Serving		% DV

	Total Fat 6.4g	9 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 2.1g
Cholesterol 0mg		0 %
Sodium 84.1mg		3 %
Potassium 436.8mg		11 %
Total Carbohydrate 48g		14 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 43.5g
Protein 9.8g		14 %
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.

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Calories per serving: 294

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