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| WHAT YOU'LL NEED |
| 1 |
tablespoon vegetable oil |
| 1 |
cup diced onions |
| 1 |
cup diced red bell peppers |
| 1 |
cup medium or long-grain brown rice |
| 1/2 |
cup wild rice |
| 3 1/2 |
cups low-sodium chicken broth, vegetable broth or water |
| 1 |
teaspoon salt |
| 1 |
cup chopped California dried plums |
| 1/2 |
cup chopped toasted unblanched almonds |
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Servings: 6
Prep time: 10 minutes
Cook time: 1 hour
In large saucepan, heat oil over medium heat. Add onions and peppers; cook, stirring occasionally, about 5 minutes or until vegetables start to soften. Add brown and wild rice; stir until rice is hot. Add broth and salt, bring to a boil. Reduce heat to low; simmer, covered, 50-60 minutes or until liquid is completely absorbed. Let stand, covered, 10 minutes; gently stir in dried plums and almonds with a fork.
Nutrition Information Per Serving:): 265 calories; 10 g fat; 0 mg cholesterol; 236 mg sodium; 60 g carbohydrate; 6 g fiber; 11 g protein
ADDITIONAL RECIPES:
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