WALNUT WILD RICE PILAF
Serves 6.
From the Feb. 8, 1978, issue of Taste.
1 c. uncooked wild rice, rinsed and drained
2 c. beef or chicken stock, boiling
1 sprig fresh thyme (or 1/2 tsp. dried)
1 sprig fresh marjoram (or 1/2 tsp. dried)
Freshly ground black pepper
2 tbsp. butter
1/2 c. chopped walnuts
Directions
Preheat oven to 350 degrees.
In a casserole dish, mix wild rice with boiling stock, thyme, majoram and pepper. Top with butter, cover and bake until rice is tender, 60 to 90 minutes (timing will depend upon the type of wild rice used).
While casserole is baking, spread walnuts on a baking pan and toast until golden, about 8 to 10 minutes; remove from oven.
Remove casserole from oven, stir lightly with a fork, top with toasted walnuts and serve.
Nutrition information per serving:
Calories211Fat11 gSodium375 mg
Carbohydrates24 gSaturated fat3 gCalcium22 mg
Protein7 gCholesterol10 mgDietary fiber3 g
Diabetic exchanges per serving: 11/2 bread/starch, 2 fat.
