Wild Rice with Pepitas

Author: Canadian Living

Pepitas, or green pumpkin seeds, add a crunch to the nutty flavour of wild rice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2005

Ingredients

  • 1/4 cup pepitas chopped
  • 1/4 cup pecans chopped
  • 1 cup wild rice
  • 1 tablespoon butter
  • 1 small onion chopped
  • 1 carrots finely diced
  • 1 celery finely diced
  • 1/2 sweet yellow pepper diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

In small skillet, toast pepitas over medium heat until fragrant, 8 minutes. (Make-ahead: Set aside for up to 24 hours.)

In large saucepan of boiling salted water, cover and cook rice just until tender and beginning to split, about 1 hour. Drain in sieve and set aside.

In same saucepan, melt butter over medium heat; fry onion, carrot, celery, yellow pepper, salt and pepper, stirring often, until softened, 7 minutes. Add rice. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Add 2 tbsp/25 mL water.) Heat through; stir in pepitas.

Nutritional facts <b>Per serving:</b> about

  • Sodium 342 mg
  • Protein 7 g
  • Calories 240.0
  • Total fat 9 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 36 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 49.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Wild Rice with Pepitas

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