Rinse rice and place in pot with vegetable stock and salt. Turn heat to high and bring to boil. Reduce heat to medium-low; cover and simmer until liquid is absorbed (about 45 minutes). Remove from heat and set aside (do not fluff). In large Dutch oven over medium heat, sauté fennel and garlic in oil until soft (about 6 minutes).
Stir in dried plums and mirin and continue sautéing for three minutes. Deglaze pan as needed with water, 1 tbsp at a time. Add thyme and sage and stir. Fluff wild rice with wooden spoon and add to pot. Add lemon juice and zest; fold to incorporate. Continue sautéing until rice is heated through. Remove from heat; toss with parsley and pine nuts and serve (4 servings).
-Substitute basmati, jasmine, or forbidden black rice for the wild rice.
-This dish is usually served as a side, but can also be used as stuffing for cabbage rolls or roasted squash.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1053g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 101 (22%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 3547mg||122 %|
|Potassium 735.8mg||19 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 74.3g|
|Protein 11.5g||16 %|
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: 455
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.