No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (327g) Recipe makes 4 servings
Calories 287
Calories from Fat 83		(28%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 808mg		33%
Potassium 596mg		17%
Total Carbohydrate 42.5g		14%
	Dietary Fiber 7.4g	29%
	Sugars 2.5g
Protein 12.3g		24%
detailed view... how is this calculated?

Wild Rice & Artichoke Hearts

Recipe #84529 | 1 hour | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: bert
Feb 20, 2004

I was looking for a nice side dish to go with my marinated pork tenderloin and Greek Salad and I found this one. It turned out really nice and definitely complimented the pork. Hope you will enjoy it as well.

SERVES 4 -6 (change servings and units)

Ingredients

1 cup uncooked wild rice
1 (10 ounce) can consomme
1 3/4 cups water
1/2 teaspoon salt
3 tablespoons butter
1/3 cup chopped onion
2 cloves garlic, minced
2 (6 ounce) jars marinated artichoke hearts
1 tablespoon chopped fresh parsley
1/4 teaspoon oregano

Directions

1
Wash and drain wild rice.
2
Place rice, consomme, water and salt in saucepan.
3
Heat to boiling; reduce heat and simmer, covered, until tender, about 45 minutes.
4
In a large frying pan, melt butter and saute onion and garlic until soft.
5
Drain and cut artichokes into quarters.
6
Add to frying pan with cooked rice, parsley and oregano.
7
Stir until heated through.

Questions about this recipe?

Featured Reviews for This Recipe

From: IngridH

On Apr 25, 2008

I made this as a side dish for pork chops. It will definately serve 6 as a side. We would not make this again as it is written. If you are looking to add more whole grains to your diet, this is a good place to start, but it will need some modification. First, I would reduce the amount of liquid that the rice is cooked in, since I had to drain off at least a cup before combining the ingredients at the end. Second, add more onion, at least double what the recipe calls for. While I could see a few pieces of onion in the finished dish, there wasn't nearly enough to contribute to the overall flavor. The same goes for the garlic. I would advise cutting the artichoke hearts into smaller pieces, quarters seemed a bit big for comfortable bites. I liked the freshness and color of adding the parsley at the end, but I would go a step further and use other herbs as well as parsley, in order to up the flavor. Lastly, the amount of oregano at the end was so small, that it really couldn't be tasted. The amount needs to be increased substantially, or repalced with fresh herbs.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 1 reviews