Blueberry-Almond Wild Rice
Serves 4
 ried blueberries and chopped almonds add wonderful
texture and flavor to this organic wild rice blend. Wild rice is a high-fiber side dish that
tastes great hot or cold.
Ingredients:
4 teaspoons Napa Valley organic olive oil, divided
1 package Seeds of Change organic seven grain pilaf blend, spice packet discarded
2 ½ cups water
¼ teaspoon salt
2 tablespoons Melissa's organic dried blueberries
2 tablespoons Flanigan Farms dry roasted chopped almonds
Instructions:
Combine 1 teaspoon olive oil and seven grain pilaf packet in a medium saucepan with a lid. Cook over medium-high heat for about 3 minutes, until it is golden brown. Stir in the water and salt and bring to a boil.
Cover and lower heat to medium-low and simmer for about 45 minutes. Stir in blueberries and allow to cook about 5 or 10 more minutes, until most of the water is absorbed.
Turn off heat, stir, and re-cover. Allow to sit for about 5 minutes. Fluff with a fork and stir in almond pieces and remaining tablespoon olive oil. Serve immediately.
|
Each ½-cup serving contains: |
Calories
Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
|
205
8 g
1 g
0 mg
185 mg
34 g
4 g
3 g
5 g
8% DV
4% DV
2% DV
7% DV
|
|
|
