Makes 4 servings
Ingredients:
- 4 oz wild rice
- 2 Tbsp pine nuts
- 1 cup sun dried tomatoes (not packed in oil)
- 1/4 cup sliced black olives
- 1/4 cup minced parsley
Directions:
Cook the rice in an abundant amount of boiling salted water in a large pot for 35 to 45 minutes or until the grains have almost doubled in size and are tender, but still chewy. Toast the pine nuts lightly (dry skillet) until tan and add to rice. Toss gently to mix.
Nutritional Information (per serving - 1/4 recipe): 170 calories, 5 g. total fat (0 g. saturated fat), 30 g. carbohydrate, 6 g. protein, 3 g. dietary fiber, 360 mg. sodium, 0 grams cholesterol
Recipe courtesy of the Centers for Disease Control and Prevention. For more recipes and other information about fruits and vegetables visit: www.cdc.gov/nccdphp/dnpa/5aday/index.htm