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Recipe Name: Wild Rice With Amethyst Onions Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

1 Cup(s) Wild rice
2 Cup(s) water boiling plus more
As Needed
4 Cup(s) Red onions, cut into 1/2-in
1 Cup(s) Water
3 Tablespoon(s) Red wine vinegar
2 Tablespoon(s) Olive oil
Pinch(s) Salt
Place wild rice in a large heavy pot with 2 cups boiling water;
coverand let sit about 30 minutes; drain.Place onions in heavy skillet
or soup pot. Add 1 cup water, 2tablespoons red wine vinegar and 1
tablespoon olive oil; cover. Bring toa boil, lower heat and simmer for
5 to 7 minutes, until onions are rosypink and tender. Remove from heat
and let onions cool in pan for a fewminutes. Drain onions, reserving
liquid.Combine reserved liquid with water tomeasure 2 1/2 cups; add to
drainedwild rice with apinch of salt. Cover, bring to a boil, and
simmer oververy low heat for 45 to 55 minutes, until rice is tender but
chewy. Turnoff heat and let sit 5 minutes. Drain any excess
liquid.Combine cooked ricewith simmered onions and toss. Ad additional
red winevinegar, olive oil or salt to taste. Serves 6.Per serving: 116
cal; 3 g prot; 2 g fat; 20g carb; 0 chol; 326 mg sod; 1g fiber;
veganSource: Vegetarian Times, Jan 94/MM by DEEANNE

Nutrition (calculated from recipe ingredients)
Calories: 193
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 12.4mg
Potassium: 118.7mg
Carbohydrates: 34.2g
Fiber: 1.7g
Sugar: 9.2g
Protein: 3.9g

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