Oven-made Apricot-wild Rice Stuffing Recipe
Yield: 16 Sweet onesRecipe by luhu.jp
Ingredients:
1/2 cup: Wild rice,
1/2 cup: Brown rice,
2 1/2 tsp: Chicken bouillon granules, LOW-SODIUM INSTANT
1/4 tsp: Nutmeg,
2 cup: To 3 cups water, or as needed
3 cup: Mushrooms, fresh sliced
3/4 cup: Dried apricots, chopped dried
3/4 cup: Celery, chopped (about 1 stack)
5: Green onions,
Directions:
Rinse wild rice in a strainer under cold water for about 1 minute. In
a medium saucepan combine rinsed wild rice with brown rice, bouillon
granules, and nutmeg. Add 2 cups of water. Bring to a boil; reduce
heat. Cover and simmer gently for 45 minutes. If most of the water
has been absorbed, add more water. Then add mushrooms, aproicts,
celery and green onions. Cover: Boil gently over medium-low heat for
10 to 20 minutes, stir frequently. (Vegetables should be tender.)
Again if water has been absorbed, add about another 1/3 water and
transfer to a 2-quart covered casserole. Bake in a 375 degrees ovenm
for 25 to 30 minutes. Food Exchange per serving: 1 STARCH/BREAD
EXCHANGE; CAL: 65; TOTAL FAT: Ogm; SAT. FAT: 0gm; CHO: 0gm; CAR:
14gm; SUGARS: 3gm; PRO: 2gm; Source: The Diabetes Forecast, Nov. 1994
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp
a medium saucepan combine rinsed wild rice with brown rice, bouillon
granules, and nutmeg. Add 2 cups of water. Bring to a boil; reduce
heat. Cover and simmer gently for 45 minutes. If most of the water
has been absorbed, add more water. Then add mushrooms, aproicts,
celery and green onions. Cover: Boil gently over medium-low heat for
10 to 20 minutes, stir frequently. (Vegetables should be tender.)
Again if water has been absorbed, add about another 1/3 water and
transfer to a 2-quart covered casserole. Bake in a 375 degrees ovenm
for 25 to 30 minutes. Food Exchange per serving: 1 STARCH/BREAD
EXCHANGE; CAL: 65; TOTAL FAT: Ogm; SAT. FAT: 0gm; CHO: 0gm; CAR:
14gm; SUGARS: 3gm; PRO: 2gm; Source: The Diabetes Forecast, Nov. 1994
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp