Try this Quinoa and Wild Rice Pilaf, Kats recipe, or contribute your own.
Suggest a better description-Pre heat oven to 350*. Toast pine nuts for 5 minutes or until brown.
-Cook rice and quinoa according to package instructions.
-Heat oil in a skillet. Sautéed onions until nearly transparent. Add garlic, peppers, celery, and carrots; sauté 1-2 minutes. Add sliced mushrooms. Add fresh chopped herbs, raisins and apples.
- Combine all ingredients with the cooked wild rice and quinoa. Toss gently, taste for seasoning and serve hot.
- this dish can be prepared up to 4 hours ahead, then reheated gently.
WILD RICE in SQUASH
- If serving in a squash shell, loosen the squash from the center but keep it press back from center; fill the center with wild rice. If serving in a bowl, press the squash around the edges of the bowl, and fill the center with wild rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 154 | ||
Calories from Fat: 123 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.5mg | 0 % | |
Potassium 189.4mg | 5 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 6.6g | ||
Protein 1.4g | 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: 154
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