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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (178g) Recipe makes 4 servings The following items or measurements are not included below: pomegranate syrup |
||
| Calories 311 | ||
| Calories from Fat 133 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.8g | 22% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 7.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 174mg | 7% | |
| Potassium 361mg | 10% | |
| Total Carbohydrate 36.2g | 12% | |
| Dietary Fiber 3.5g | 13% | |
| Sugars 3.3g | ||
| Protein 11.1g | 22% | |
Ingredients
- 1 cup wild rice
- 2 cups chicken stock
- 2 tablespoons pomegranate syrup
- 1 tablespoon olive oil
- 1/2 cup walnuts
Directions
1
Cook wild rice according to package directions, substituting stock for water. Cool to room temperature.2
Meanwhile, gently dry-toast the walnuts in a skillet, keeping a close eye on them. This should take 10 or so minutes.3
Toss the cooled rice with oil, then syrup. Salt to taste.4
Garnish with toasted walnuts.
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- Preparation > Time to Make > < 60 mins
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