From Dr Weil. Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn't really rice at all. It's actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. I love this grain's chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor.
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- 1Soak the dried mushrooms in water to cover until they are soft.
- 2Squeeze them out, reserving liquid, and slice.
- 3Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.
- 4Add the orange juice, sherry and carrots.
- 5Bring to a boil, reduce heat, cover and simmer for 30 minutes.
- 6Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.
- 7Add the chopped parsley and salt or soy sauce to taste.
- 8Stir in the finely chopped nuts (black walnuts, pecans or filberts).
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Nutritional Facts for Wild Rice and Mushrooms
Serving Size: 1 (177 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 320.8
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 20.6 mg
- Total Carbohydrate 38.6 g
- Dietary Fiber 3.9 g
- Sugars 5.2 g
- Protein 8.5 g
The following items or measurements are not included:
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