Buffet Wild Rice

Buffet Wild Rice

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From: Diabetic Living Magazine

Barley and wild rice combine with sweet golden raisins and fresh snow peas in this simple and healthy side dish recipe. Serve it with chicken, pork, or beef.

Ingredients 6 servings

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Original recipe yields 6 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 2 (14 ounce) cans chicken or vegetable broth
  • ¾ cup uncooked wild rice, rinsed and drained
  • ⅓ cup regular barley
  • 1 cup snow peas
  • 1 cup golden raisins
  • 6 scallions, sliced ( ¾ cup)
  • 2 teaspoons finely shredded orange peel, plus more for garnish
  • ½ cup orange juice
  • ¼ cup chopped fresh mint
  • 2 tablespoons olive oil
  • ½ teaspoon curry powder

Preparation

  • Prep

  • Ready In

  1. Bring broth to boiling in a large saucepan. Stir in wild rice and barley; return to boiling. Reduce heat; simmer, covered, for about 40 minutes or until the rice and barley are tender. Drain off liquid. Return the rice and barley to the saucepan.
  2. Stir in pea pods, raisins, scallions, orange peel, orange juice, mint, olive oil, and curry powder. Cook and stir over medium heat until heated through. Serve warm or at room temperature, garnished with additional orange peel.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 271 calories; 6 g fat(1 g sat); 6 g fiber; 50 g carbohydrates; 7 g protein; 31 mcg folate; 0 mg cholesterol; 2 g sugars; 155 IU vitamin A; 18 mg vitamin C; 48 mg calcium; 2 mg iron; 562 mg sodium; 427 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings:

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