this is a healthy low calorie, low fat side, low guilt side dish and a great way to add vegetables to your diet and stretch the rice further. This recipe can be fixed with a multitude of different vegetables such as bell pepper or celery.
| 1/2 | cup wild rice |
| 2 | zucchini |
| 2 | carrots |
| 2 | ounces water chestnuts |
| 2 | ounces bamboo shoots |
| 4 | scallions |
| 2 | tablespoons lime juice or lemon juice |
| 1/4 | cup chicken stock or vegetable stock |
| 1 | tablespoon mustard (course ground) |
| 1 | salt and pepper |
Cook rice by direction as indicated on package, drain well. While rice is cooking chop vegetables in small pieces. Cook vegetables for one minute only in boiling water and plunge in ice water, drain. In large bowl mix lemon juice, stock, mustard. Add rice, blanched vegetables and toss well. Add salt and pepper to taste. Serve warm
CategoriesSalads, Side Dish
| Nutrition Facts | ||||||
Serving Size 217.6g |
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Amount Per Serving |
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Calories 147 Calories from Fat
13 |
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% Daily Value* |
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Total Fat
1.4g 2%
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Saturated Fat
0.1g 1%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
130mg 5%
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Total Carbohydrates
29.7g 10%
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Dietary Fiber
4.3g 17%
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Sugars
4.7g |
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Protein
6.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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