Bring the water to a boil in a large saucepan. Add wild rice and salt; cover, reduce heat, and simmer 50 minutes. Stir in currants; cover and cook an additional 10 minutes or until rice is tender and liquid is absorbed. Drain; spoon rice mixture into a large bowl.
Heat 1-1/2 tablespoons oil in a nonstick skillet over medium-low heat. Add 3/4 cup green onions, and cook for 10 minutes or until soft. Add 1-1/2 teaspoons oil, onion mixture, and 1/2 teaspoon lemon rind to rice mixture. Sprinkle with 1/4 cup onions and 1/2 teaspoon rind
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 36 (15%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 11.7mg||0 %|
|Potassium 267.9mg||7 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 39.4g|
|Protein 8.4g||12 %|
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Calories per serving: 236
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