Wild Rice with Shredded Carrots and Walnuts



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.

Nutrition Facts

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