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Wild Rice with Peppers and Toasted Pecans 8 Servings / Serving Size: 1 Cup
The colorful peppers liven up this festive side dish while the toasted pecans add a nice crunch.
Ingredients
- 1 cup chopped onion
- 1 cup wild rice
- l/2 cup rice
- 3 l/4 cups fat-free low-sodium chicken or vegetable broth
- 1 teaspoon dried thyme leaves
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- l/4 cup chopped pecans, toasted
- Salt and pepper to taste (optional)
Directions
- In a medium nonstick saucepot, bring the onion, wild rice, rice, broth, and thyme to a boil. Reduce heat, cover, and cook 25 minutes or until the rice is done.
- Meanwhile, in a nonstick skillet coated with nonstick cooking spray, sauté the peppers for 5-7 minutes or until tender. When the rice is done, stir in the peppers and pecans and season with salt and pepper (if using).
EXCHANGE:
1 1/2Starch 1 Vegetable 1/2 Fat
Nutritional Information
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PER SERVING Calories 159 Calories from Fat 27
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Total Fat 3g
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Sat. Fat 0g
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Trans Fat 0g
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Cholesterol 0mg
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Sodium 28mg
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Total Carbohydrates 29g
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Dietary Fiber 3g
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Sugars 3g
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Protein 6g
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