Wild Rice with Pepitas
Pepitas, or green pumpkin seeds, add a crunch to the nutty flavour of wild rice.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 240 |
| pro | 7 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 36 g |
| fibre | 4 g |
| chol | 9 mg |
| sodium | 342 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 10% |
| vit A | 49% |
| vit C | 40% |
| folate | 22% |
-
1/4 cup (50 mL) pepitas or chopped pecans
1 cup (250 mL) wild rice
1 tbsp (15 mL) butter
1 small onion, chopped
1 each small carrot and stalk celery, finely diced
Half sweet yellow pepper, diced
1/2 tsp (2 mL) each salt and pepper
Preparation:
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.
Source
Canadian Living Magazine: November 2005
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