Look for long-grain and wild rice mixes near other rice products on supermarket shelves. Wild rice adds an invigorating, nutty flavor and texture to pilaf.

　　

Ingredients

6 servings

　　1 1/2 tablespoons nonhydrogenated margarine

　　1 medium onion, diced

　　2 large celery stalks, diced

　　1 to 2 vegetable bouillon cubes

　　1 1/2 cups long-grain and wild rice mix

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the margarine in a large saucepan. Add the onion and sauté over medium heat until golden.

　　

Step 2

Add 4 cups water, the celery, and bouillon cubes and bring to a simmer. Stir in the rice mix, cover, and simmer gently until the water is absorbed, 35 to 40 minutes. Season with salt and pepper, and serve.

　　

wild rice

Step 3

Did you know that wild rice is not really a type of rice, nor a grain at all? It is actually the seed of a tall aquatic grass that thrives in freshwater lakes or rivers. Most of the crop is harvested in and around Minnesota and other Great Lakes states by Native American-owned companies. Cultivating wild rice on a larger scale has proven difficult, so its niche remains as a specialty gourmet grain.

　　

Step 4

Wild rice dishes help dress up fall harvest meals; they are especially compatible with winter squash dishes.

　　

Step 5

Combine brown rice with a small amount of wild rice when cooking for added texture and nutty flavor.

　　

Step 6

Add a small amount of cooked wild rice to stuffings and other wintery casseroles.

　　

nutrition information

Step 7

Calories: 168

　　

Step 8

Total Fat: 4g

　　

Step 9

Protein: 4g

　　

Step 10

Carbohydrate: 28g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 338mg

　　The Vegetarian 5-Ingredient Gourmet