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Holiday Wild Rice w/Fruit & Pearl Onions


Thursday, January 01, 2004
Appetizers-Side Dish/Holiday Fare 
10 servings
1 bag (18oz) pearl onions
butter-flavored cooking spray
4 1/2 c canned chicken broth
3 tsp dried thyme
1 1/4 c (8oz) wild rice
1 1/4 c long-grain white rice
1 bag (6oz) dried apricots, coarsely chopped
1 bag (3 oz) dried cherries or cranberries, coarsely chopped
1 can (8 oz) water chestnuts, chopped
1/4 c chopped pecans, toasted
cracked pepper to taste
1. Blanch onions in boiling water for one minute. Cool and peel.
2. Spray large skillet with butter-flavored spray. Sauté onions over medium heat until brown, about 15 min. Set aside.
3. In large saucepan, bring broth and 1 tsp of thyme to a boil. Add wild rice. Reduce heat, cover, simmer on low heat 30 min. Do not remove cover during cooking time.
4. Add white rice; cover and simmer until all rice is tender and absorbs liquid, about 20 min.
5.Stir in fruit, water chestnuts, and remaining thyme. Cover and heat 3 more minutes.
6. Stir in onions and pecans. Season with pepper.
Nutrition Facts:
290 calories, 58g carb, 8g protein, 2.1g fat, 0.2g saturated fat, 0mg cholesterol, 5.2g dietary fiber
(exchanges: 3 starch, 1 fruit, 1/2 fat)
Adapted recipe by Cherree Adams, St John Dietitian
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