2 tbsp olive oil
1 Bunch scallions, trimmed and minced
1-1/2 c carrots, shredded
1/2 lb wild rice
1 c orange juice
1-1/2 c TURKEY or chicken BROTH
1 tsp ground ginger
To Taste salt
To Taste freshly ground black pepper
1/2 c walnuts, coarseley chopped and toasted
Heat oil in a medium heavy saucepan over medium-high heat. Add scallions and carrots and saute until softened, 3 to 5 minutes. Add rice and stir to coat with the oil and vegetables.
Pour in orange juice and broth; season with ginger, salt and pepper. Bring to a boil, cover and reduce heat to a simmer.
Cook for 60 minutes or until rice is tender. Stir in walnuts. Serve at once or keep covered for 20 to 30 minutes before serving.
Total Calories 210
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 0 g
Sodium 500 mg
Potassium 325 mg
Total Carbohydrates 29 g
Dietary Fiber 3 g
Sugars 5 g
Protein 6 g
% Daily Protein 60
% Daily Vitamin C 25
% Daily Calcium 4
% Daily Iron 8