In a saucepan with a tight fitting lid, soak the wild rice in 1 cup of the hot water for 30 minutes. Add the remaining 1 1/2 cups of water, bring to a boil, then lower to a simmer, cover and cook for about 45 minutes, until the rice is tender. When the rice has cooked for about 30 minutes, dice the apple and toss with the lemon juice in a large bowl. Add the peppers, celery, red onions currants or raisins, and almonds or walnuts and set aside. Whisk together all of the dressing ingredients. Add the cooked rice and the dressing to the bowl and toss well to combine. Recipe by: Moosewood Restaurant Low-Fat Favorites Posted to MC-Recipe Digest V1 #743 by Lynn Cage
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 13.5mg||0 %|
|Potassium 216mg||6 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 21.2g|
|Protein 4.1g||6 %|
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Calories per serving: 109
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