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
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
- Folate 22.0
- Calcium 2.0
- Vitamin A 49.0
- Vitamin C 40.0
