Ingredients

  • ½ cup wild rice
  • 1 tablespoon butter
  • ¼ cup finely chopped onion
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1 ¼ cups chicken broth
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      253 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 9 grams protein; 19 milligrams cholesterol; 218 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 1 1/4 cups

Preparation

  1. Rinse the rice in several changes of cold water. Drain well.
  2. Melt the butter in a small saucepan and add the onion. Cook, stirring, until wilted. Add the rice and stir. Add salt and pepper.
  3. Add the broth and bring to a boil. Cover closely and let simmer 45 minutes or until rice ”blooms” and is tender. If any liquid remains, uncover and cook until liquid evaporates, stirring occasionally.
  • Leftover rice can be put to another use.

50 minutes

Dining and Cooking