Wild Rice with Cranberries, Walnuts & Parsley

8 50 327
Ingredients Minutes Calories
Prep Cook Servings
5 min 45 min 4
Wild Rice with Cranberries, Walnuts & Parsley
Health Highlights

Ingredients


4 cup Vegetable stock/broth, low sodium
1 cup Wild rice, dry
2 tsp Ghee (or coconut oil)
1/4 cup Leek (white part only, thinly sliced)
1/2 cup Cranberries, dried (coarsely chopped)
1/2 cup Walnuts (coarsely chopped)
3 tbsp Parsley, fresh (finely chopped)
1 dash Black pepper (to taste)

Instructions


1. Bring vegetable broth to a boil.

Add rice and turn down to a simmer.

Cook rice for 40-45 minutes or until tender.

Strain and add to a medium bowl.

2. While rice is cooking, heat ghee in a small sauté pan over medium heat.

Add leeks and cook 4 minutes or until softened.

Add walnuts and cranberries and cook for 1 minute more.

Remove from heat and add to bowl with the rice.

3. Add parsley and toss well to combine. Season with pepper and serve warm.

 

Notes:

Always rinse your rice well before cooking to remove any possible debris.


Nutrition Facts

Per Portion

Calories 327
Calories from fat 116
Calories from saturated fat 21.8
Total Fat 12.8 g
Saturated Fat 2.4 g
Trans Fat 0 g
Polyunsaturated Fat 12.3 g
Monounsaturated Fat 12.6 g
Cholesterol 7.1 mg
Sodium 42 mg
Potassium 273 mg
Total Carbohydrate 47 g
Dietary Fiber 4.5 g
Sugars 13.6 g
Protein 8.4 g

Dietary servings

Per Portion


Fruit 0.5
Grain 1.2
Meat Alternative 0.5
Vegetables 0.2

Energy sources


Pygal54%466.93486092978435206.9328309767235235%293.765273674146211.236824674333810%352.18723067151075111.7743287063405754%35%10%CarbohydratesFatProtein
?
Help