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ShareBuffet Wild Rice
Barley and wild rice combine with fruit and vegetables in this healthful side dish recipe to serve with chicken, pork, or beef.
MAKES: 6 to 8 servings
CARB GRAMS PER SERVING:
50
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 271
- Protein(gm): 7
- Carbohydrate(gm): 50
- Fat, total(gm): 6
- Saturated fat(gm): 1
- Monosaturated fat(gm): 4
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 6
- Sugar, total(gm): 2
- Vitamin A(IU): 146
- Vitamin C(mg): 18
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 4
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 40
- Sodium(mg): 562
- Potassium(mg): 427
- Calcium(DV %): 50
- Iron(DV %): 2
- 2 14 ounce can chicken or vegetable broth
- 3/4 cup uncooked wild rice, rinsed and drained
- 1/3 cup regular barley
- 1 cup fresh snow pea pods, cut into thirds
- 1 cup golden raisins
- 6 green onions, sliced (3/4 cup)
- 2 teaspoons finely shredded orange peel
- 1/2 cup orange juice
- 1/4 cup snipped fresh mint
- 2 tablespoons olive oil
- 1/2 teaspoon curry powder
1. In a large saucepan bring broth to boiling; stir in wild rice and barley. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until rice and barley are tender. Drain off liquid. Return rice and barley to the saucepan.
2. Stir in pea pods, golden raisins, green onions, orange peel, orange juice, mint, olive oil, and curry powder. Cook and stir over medium heat until heated through. Serve warm or at room temperature. Makes 6 to 8 servings.
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