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Confetti Wild Rice
1 tablespoon margarine
1/2 cup wild rice (uncooked)
1-1/2 cups (4 ounces) sliced mushrooms
2 green onions, thinly sliced
1-1/4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 tablespoon lemon juice
Melt margarine over medium heat in a large nonstick skillet that has a tight-fitting cover. Sauté wild rice, mushrooms and onions, stirring occasionally, until onions are tender. Stir in water, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat to low. Cover and simmer 40 to 50 minutes or until wild rice is tender; drain if necessary. Stir in broccoli and lemon juice. Cook uncovered, stirring occasionally, until hot.
Note: Adapted from a recipe in Low-Fat Low-Cholesterol Cooking magazine by Betty Crocker. March 1995.
Calories: 6
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