Buffet Wild Rice Recipe
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Barley and wild rice combine with fruit and vegetables in this healthful side dish recipe to serve with chicken, pork, or beef.
Ingredients
- 2 14-ounce cans chicken or vegetable broth
- 3/4 cup uncooked wild rice, rinsed and drained
- 1/3 cup regular barley
- 1 cup fresh snow pea pods, cut into thirds
- 1 cup golden raisins
- 6 green onions, sliced (3/4 cup)
- 2 teaspoons finely shredded orange peel
- 1/2 cup orange juice
- 1/4 cup snipped fresh mint
- 2 tablespoons olive oil
- 1/2 teaspoon curry powder
- In a large saucepan bring broth to boiling; stir in wild rice and barley. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until rice and barley are tender. Drain off liquid. Return rice and barley to the saucepan.
- Stir in pea pods, golden raisins, green onions, orange peel, orange juice, mint, olive oil, and curry powder. Cook and stir over medium heat until heated through. Serve warm or at room temperature. Makes 6 to 8 servings.
- Calories 271, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 562 mg, Carbohydrate 50 g, Total Sugar 2 g, Fiber 6 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 30%, Calcium 5%, Iron 13%.
- Percent Daily Values are based on a 2,000 calorie diet
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