Autumn Wild Rice

• 2 tablespoons raisins
• 1/4 cup hot water
• 1/2 cup wild rice, uncooked
• 3 cups water, divided
• nonstick cooking spray
• 2 cups apple, chopped
• 3/4 cup carrot, shredded
• 1/4 cup celery, chopped
• 1/4 cup green pepper, chopped
• 1-1/2 teaspoon chicken-flavored bouillon granules
• 1/4 teaspoon dried whole sage
• 1/8 teaspoon pepper
• 3/4 cup converted rice, uncooked
• juice of 1 lemon
• fresh sage sprig (optional)

1. Combine raisins and 1/4 cup hot water; let stand 5 minutes.  Drain and set aside.
2. Rinse wild rice in 3 changes of hot water; drain.  Combine wild rice and 1-1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 50 minutes or until rice is tender and liquid is absorbed.  Remove pan from heat and set aside.
3. Coat a large nonstick skillet with cooking spray; place over a medium-high heat until hot.  Add apple, carrot, celery and green pepper; sauté until crisp-tender. Remove skillet from heat and set aside.
4. Combine remaining 1-1/2 cups water, bouillon granules, sage and pepper in a large saucepan; bring to a boil. Stir in converted rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove pan from heat; stir in reserved raisins, wild rice, apple mixture and juice of 1 lemon. Cover and let stand 5 minutes.
5. Transfer to a serving bowl.  Garnish with a fresh sage sprig, if desired.

• Calories: 88
• Protein: 2 g
• Carbohydrates: 19 g
• Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 54 mg
• Potassium: 115 mg
• Phosphorus: 50 mg
• Calcium: 8 mg

• Fiber: 1.6 g

Renal and renal diabetic food choices