Rinse wild rice in a strainer under running water or in a bowl of water; drain. In heavy saucepan, bring wild rice, water and salt to a boil; reduce heat and simmer, covered, until kernels open and are tender but not mushy (45 to 55 minutes). Drain. Amount: 3 to 4 cups. Chicken or beef broth can be substituted for water in cooking wild rice; omit salt. Variations: Stir one of the following into cooked wild rice: 1/4 cup melted margarine or butter 1/2 cup chopped onion and 2 cups sliced fresh mushrooms sauteed in 1/4 cup margarine or butter until tender (2 to 3 minutes) 1/2 cup sliced almonds, sauted in 1/4 cup margarine or butter (2 to 3 minutes) 1/2 cup chopped green onions, sauteed in 1/4 cup margarine or butter until tender (2 to 3 minutes), 1/4 cup snipped fresh parsley and 2 tablespoons dry sherry Recipe by: The Best of Byerlys, vol 2 Posted to MC-Recipe Digest by Kathleen
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|Serving Size: 1 Serving (704g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 32.5mg||1 %|
|Potassium 1036.8mg||27 %|
|Total Carbohydrate 171.7g||50 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 156.2g|
|Protein 33.7g||48 %|
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Calories per serving: 815
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