Wild Rice Confetti
Makes 4 servings
4
cups
water
1
cup
dry wild rice
1
teaspoon
salt
3
tablespoons
vegetable oil
1/2
leek, chopped
2
mushrooms, chopped
1/2
cup
chopped mixed green, red, and
yellow bell peppers
2
tablespoons
chopped fresh parsley
1
salt, to taste
1
freshly ground white pepper, to taste
In a 2-quart saucepan, bring water to a boil. Add rice and salt and simmer for about 40 minutes, or until the rice is tender. Drain.
In a 10-inch frying pan, heat oil over medium-high heat. Add leek and sauté for about 2 minutes, until golden brown. Add mushrooms, bell peppers, and parsley. Season to taste with salt and white pepper. Sauté for 4 to 5 minutes.
Add the cooked rice and mix well. Cover to keep warm until ready to serve.
Per serving (1/4 of recipe)
- Calories: 262
- Fat: 10.9 g
- Saturated Fat: 1.6 g
- Calories from Fat: 37.4%
- Cholesterol: 0 mg
- Protein: 6.8 g
- Carbohydrates: 36.4 g
- Sugar: 2.3 g
- Fiber: 3.4 g
- Sodium: 744 mg
- Calcium: 13 mg
- Iron: 1.4 mg
- Vitamin C: 27 mg
- Beta Carotene: 252 mcg
- Vitamin E: 1.6 mg
Source: Gundel Restaurant, Budapest, Hungary. Published in Best in the World II, Jennifer Keller, R.D., editor.
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