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Recipe Name: Wild Rice Source: Unknown Submitted by: Lindy H. Frank Last Modified: 2010-02-02 Course: Side Dish Used in Baskets: No Base: Rice Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 2.00 Hours Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $4.68 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 1 to taste salt and pepper Directions: Sweat the vegetables in the butter. Then add rice and coat. After rice is coated, add stock, and bring to a boil then simmer for two hours or until rice is no longer crunchy.

Related Recipe #1 Classic Risotto (Add to shopping list) : 1 to taste salt and pepper Directions: In a small saucepan over high heat, bring the chicken stock to a simmer. Reduce the heat and keep the liquid hot. In a heavy large saucepan over low heat, melt the butter. Add the onion and sauté, stirring frequently, until it is translucent, about 8 minutes. Add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes. Add the stock 3/4 cup at a time, stirring constantly, until the rice starts to soften, about 10 minutes. Use three-fourths of the stock. Add the remaining stock ½ cup at a time, stirring constantly, until the rice is tender and creamy, about 10 minutes longer. Add the Parmesan cheese and salt and pepper to taste, stir to mix well. Remove from heat. To serve, spoon into shallow bowls or onto plates.

Nutrition per Serving:
Calories:	469	Total Carbs:	63.1	Net Carbs:	0.0
Cholesterol:	21.0	Fat:	12.5	Protein:	25.20
Fiber:	3.70	Sodium:	21.16

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