Autumn Wild Rice
- CKD non-dialysis
- 2 tablespoons raisins
- 1/2 cup quick-cooking wild rice, uncooked
- 2 cups apples
- 3/4 cup carrots
- 1/4 cup celery
- 1/4 cup green bell pepper
- 1/4 teaspoon dried whole sage
- 1/4 teaspoon black pepper
- 1-1/2 cups reduced-sodium chicken broth
- 3/4 cup converted rice, uncooked
- 1/4 cup fresh lemon juice
- 1 fresh sage sprig (optional)
- Combine raisins and 1/4 cup hot water; let stand 5 minutes. Drain and set aside.
- Prepare quick-cooking wild rice according to package directions. Remove pan from heat and set aside.
- Chop apples, celery and bell pepper. Shred carrot.
- Coat a large nonstick skillet with cooking spray; place over a medium-high heat until hot. Add apple, celery, green pepper and carrot; sauté until crisp-tender. Remove skillet from heat and set aside.
- Combine 1-1/2 cups reduced-sodium chicken broth, 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.
- Transfer to a serving bowl. Garnish with a fresh sage sprig, if desired.
Nutrients per serving
- Calories 112
- Protein 4 g
- Carbohydrates 24 g
- Fat 0 g
- Cholesterol 1 mg
- Sodium 148 mg
- Potassium 155 mg
- Phosphorus 39 mg
- Calcium 21 mg
- Fiber 1.6 g
Renal and renal diabetic food choices
- 1 starch
- 1/2 fruit, low potassium
- 1/2 vegetable, low potassium
- Divide leftover rice into single servings, place in small freezer bags and freeze. To reheat for a quick meal later, microwave for 1-2 minutes or place freezer bag in a pot of boiling water for a few minutes.
- If quick-cooking wild rice is unavailable prepare regular wild rice as follows: 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.