Wild Rice with Walnuts and Dates Recipe
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With a bit of crunch from the nuts and a touch of sweetness from the dates, this hearty side dish pairs well with baked pork chops or chicken breasts.
Ingredients
- 4 stalks celery, chopped (2 cups)
- 1 small onion, chopped (1/4 cup)
- 1 tablespoon margarine or butter
- 1 cup wild rice, rinsed and drained
- 1 14-ounce can reduced-sodium chicken broth
- 1 cup water
- 1/3 cup pitted whole dates (such as medjool), snipped
- 1/4 cup chopped walnuts, toasted
- In a 10-inch skillet cook celery and onion in hot margarine or butter about 10 minutes or until tender. Add uncooked wild rice; cook and stir for 3 minutes. Add broth and water. Bring to boiling; reduce heat. Cover and simmer for 50 to 60 minutes or until most of the liquid is absorbed and rice is tender.
- Stir in dates and walnuts. Cook, uncovered, for 3 to 4 minutes more or until heated through and remaining liquid is absorbed. Makes 6 to 8 side-dish servings.
- Calories 185, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 241 mg, Carbohydrate 30 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 3%, Iron 5%. Exchanges: Vegetable 1, Fruit .5, Starch 1, Fat 1.
- Percent Daily Values are based on a 2,000 calorie diet
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