Wild rice pilaf with cranberries and apples
Nutrition Facts
Serving Size About 1 cup
Calories 189
| Amount Per Serving | ||
| Monounsaturated fat | 3.5 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 5.5 g | |
| Sodium | 3 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 4 g | |
| Protein | 5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Wild rice is a grass seed that's considered a whole grain.
Ingredients
(Serves 8)- 1/4 cup slivered almonds
- 3 cups water
- 1 1/2 cups wild rice, rinsed and drained
- 1/2 cup dried cranberries, no sugar added
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 2 Granny Smith apples, cored and diced
Directions
Preheat the oven to 325 F. Lightly coat a baking sheet with cooking spray.
Spread the almonds on the baking sheet and bake, stirring occasionally, until golden and sweet smelling, about 10 minutes. Put on a plate to cool right away.
In a medium saucepan, bring 3 cups of water to a boil. Add the rice. Reduce heat and cover. Keep adding water as needed to keep the rice from drying out. Simmer until the rice is tender, about 45 to 60 minutes. Pour through a fine-mesh strainer to drain. Return the rice to the saucepan and stir in the dried cranberries. Cover and set aside.
In a small bowl, whisk together the oil, vinegar and sugar.
In a large bowl, combine the rice and diced apples. Add the oil mixture and toss to coat evenly. Serve warm or cold. Top with toasted almonds.