Veggie and Wild Rice Pilaf
70 mins (prep 20, cooking 50)
12 ingredients
8-10 servings
I just got myself a 10 cup rice cooker and have enjoyed using it for different rice recipes. Today I'm making baked fish and wanted something nice for a side dish. I think this one will work just great. The wild rice I used was from the Indian Cultural Center here in Albuquerque. The rice was grown in Minnisota and harvested by the natives up there. You can garnish this with some chives or green onions if you wish.

Categories:  pasta,-rice-and-grains , rice , white-rice , <-4-hours , time-to-make ,
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Serving Size (118.47 g)
Servings 8
Amount per Serving
Calories 66.81 Calories from Fat 18.54
% Daily Value *
Total Fat 2.06g 25.29%
Saturated Fat 0.31g 12.33%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 208.76mg 69.59%
Total Carbohydrate 9.0g 23.99%
Dietary Fiber 0.64 g 20.34%
Sugars 0.82 g %
Protein 3.59g 57.43%
Vitamin A 1.97IU% Vitamin C 0.23mg%
Calcium 11.88mg% Iron 0.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, small, stalks celery, white rice, chopped fresh parsley