A simply flavoured pilaf makes a great backdrop for both the roast turkey and the vegetarian stew.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2009
- 2/3 cups wild rice
- 3 tablespoons vegetable oil
- 1 onion finely diced
- 1 green onion thinly sliced
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups basmati rice
- 2 cups spinach leaves finely chopped
- 1 cup toasted walnut coarsely chopped
- 1/4 cup chopped fresh parsley
MethodIn saucepan of boiling salted water, cook wild rice until tender, about 40 minutes; drain and set aside.
In separate saucepan, heat oil over medium-high heat; cook onion and white part of green onion, bay leaf, salt and pepper until softened and just beginning to turn golden, about 5 minutes.
Stir in basmati rice; cook, stirring, for 1 minute.
Stir in 3-1/2 cups (875 mL) water; bring to boil. Reduce heat, cover and simmer until no liquid remains and rice is tender, 12 to 14 minutes. Turn off heat.
Stir in spinach, walnuts, parsley, green part of green onion and wild rice; cover and let stand on turned-off burner for 5 minutes. Discard bay leaf.
Nutritional facts Per serving: about
- Sodium 223 mg
- Protein 7 g
- Calories 300.0
- Total fat 10 g
- Potassium 167 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 46 g
- Iron 7.0
- Folate 15.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 3.0