* Exported from MasterCook *
Wild Rice with Shiitake Mushrooms and Toasted Almonds - 3 pts; 24g Carbohydrate; 4g Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
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2 1/4 cups reduced-sodium vegetable broth
2 cups sliced shiitake mushroom caps -- or button mushrooms (3 ounces)
1 cup wild rice
6 tablespoons sliced almonds
1 teaspoon butter
1 bunch scallions -- trimmed and thinly sliced (about 2 cups)
freshly ground pepper -- to taste
Bring broth to a boil in a medium saucepan over high heat. Stir in mushrooms and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.
Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly, until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green, 2 to 3 minutes. Stir in scallions and almonds into the rice; season with pepper. Serve warm.
Makes 6 servings, 3/4 cup each.
AuthorNote: Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce.
Description:
"3 pts"
Source:
"EatingWell 500 Calorie Dinners by Jessie Price, Nick Micco & The EatingWell Test Kitchen, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
Yield:
"4 1/2 cups"
Start to Finish Time:
"1:05"
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Per Serving (excluding unknown items): 179 Calories; 6g Fat (27.6% calories from fat); 10g Protein; 24g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 205mg Sodium. Exchanges: 1 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0
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