Mushroom Walnut Wild Rice
Combining the best of the season's produce with the holiday favorite wild rice.
- Recipe Yield : 4-1/2 cups
Ingredients
- 1/2 cup chopped walnuts
- 1 tablespoon butter or margarine
- 2 cups sliced mushrooms
- 1 cup chopped celery
- 1/3 cup chopped yellow onion
- 1/4 teaspoon ground thyme
- 1/4 teaspoon rubbed sage
- 1 6-ounce package NEAR EAST Long Grain and Wild Rice Pilaf mix
- 1 crisp red apple, cored and chopped into 1/2-inch pieces
Preparation Steps
- Heat medium saucepan over medium heat. Add walnuts and shake pan frequently until nuts are fragrant, about 5 minutes. Remove from pan.
- In same saucepan, melt butter over medium high heat. Add mushrooms, celery and onion; sauté 5 minutes.
- Add 2 cups water, thyme and sage; bring to a boil over high heat.
- Stir in rice and contents of Spice Sack. Return to a boil. Cover; reduce heat to low.
- Simmer 25 to 30 minutes or until most of liquid is absorbed. Remove from heat; stir in toasted walnuts and apple.
Nutritional Information
Calories: 300, Total Fat: 13g, Cholesterol: 10mg, Sodium: 650mg, Total Carbohydrate: 44g, Protein: 7g
Variations
NOTE: Recipe can be doubled. Prepare as directed in large saucepan, doubling the ingredients but not the cook time.
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