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Side Dishes - page three
Multi-Grain Cherry Pilaf
1/3 cup wild rice
1/3 cup wheat berries
1 cup chopped onion
3 cloves garlic, finely chopped
1 tablespoon olive oil
2 cups reduced-sodium chicken broth
2 teaspoons dry rubbed sage
1/4 teaspoon coarsely ground pepper
1/3 cup brown rice
1 cup dried tart cherries
1/2 cup coarsely chopped pecans, toasted
Rinse wild rice and wheat berries under cold running water. Drain well. In a medium saucepan, cook onion and garlic in olive oil over medium heat about 4 minutes or until tender. Stir in drained wild rice and wheat berries, chicken broth, sage and pepper. Bring to boiling. Reduce heat. Simmer, covered, 30 minutes.
Stir brown rice into wild rice mixture. Return to boiling. Reduce heat. Simmer, covered, about 45 minutes, or until grains are tender. (If excess liquid remains in saucepan after grains are tender, remove lid and simmer until liquid evaporates.)
Stir cherries and toasted pecans into rice mixture. Serve warm. Makes 6 (2/3 cup) servings.
To toast pecans: Spread pecans in an ungreased pan. Bake in a preheated 350°F oven 5 to 7 minutes, stirring occasionally, or until brown.
Nutrition Facts per Serving: 280 calories, 11 g total fat (1 g saturated fat), 1 mg cholesterol, 42 mg sodium, 42 grams carbohydrates, 3.5 g fiber, 6 g protein. Dietary exchanges: 1 starch, 1-1/2 fruit, 2 fats.
Cherry Rice Pilaf
1 cup chopped onion
1 cup chopped celery
1/2 cup dried tart cherries
1/2 cup chopped walnuts
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)
1/2 teaspoon ground black pepper
1 tablespoon margarine
3 cups cooked rice
Put onion, celery, cherries, walnuts, thyme, marjoram and pepper in margarine in a large non-stick skillet. Cook, uncovered, over medium heat 10 minutes, or until vegetables are tender; stir occasionally. Add rice; mix well. Cook 3 to 4 minutes, or until thoroughly heated. Makes 8 servings.
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