Wild Rice and Crunchy Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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this is a healthy low calorie, low fat side, low guilt side dish and a great way to add vegetables to your diet and stretch the rice further. This recipe can be fixed with a multitude of different vegetables such as bell pepper or celery. Ingredients:
1/2 cup wild rice |
2 zucchini |
2 carrots |
2 ounces water chestnuts |
2 ounces bamboo shoots |
4 scallions |
2 tablespoons lime juice or lemon juice |
1/4 cup chicken stock or vegetable stock |
1 tablespoon mustard (course ground) |
1 salt and pepper |
Directions:
1. Cook rice by direction as indicated on package, drain well. While rice is cooking chop vegetables in small pieces. Cook vegetables for one minute only in boiling water and plunge in ice water, drain. In large bowl mix lemon juice, stock, mustard. Add rice, blanched vegetables and toss well. Add salt and pepper to taste. Serve warm
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