Autumn Wild Rice

Portions:
8

Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 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)

Preparation

  1. Combine raisins and 1/4 cup hot water; let stand 5 minutes.  Drain and set aside.
  2. Prepare quick-cooking wild rice according to package directions. Remove pan from heat and set aside.
  3. Chop apples, celery and bell pepper. Shred carrot.
  4. 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.
  5. 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.
  6. Remove pan from heat; stir in reserved raisins, wild rice, apple mixture and juice of 1 lemon. Cover and let stand 5 minutes.
  7. Transfer to a serving bowl.  Garnish with a fresh sage sprig, if desired.

Helpful hints

  • 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. 

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

Carbohydrate choices

1-1/2

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