Yield: 6 Servings
|¼ cup||Wild rice|
|2 cups||Water; divided use|
|¼ cup||Chopped celery|
|2 tablespoons||Chopped onion|
|2 teaspoons||Vegetable oil|
|¼ teaspoon||Dried sage|
|1 dash||Ground black pepper|
|1 cup||Vegetable broth|
|1 cup||Seedless grapes; halved|
|½ cup||Diced tomato|
|2 tablespoons||Chopped parsley|
|1||Sprigs fresh sage|
Soak wild rice in 1 cup water for at least 1 hour. Drain. Saute celery and onion in oil in a saucepan until onion is tender. Season with sage, salt and pepper. Add remaining 1 cup water and drained wild rice; bring to boil.
Reduce heat, cover and simmer 45 minutes. Rinse and drain quinoa.
Bring broth to boil, add quinoa. Return to boil, reduce heat, cover and simmer 10 to 15 minutes or until all liquid is absorbed. Toss wild rice, quinoa and grapes together. Garnish with tomato, parsley and sage. Makes 6 servings.
Nutritional Analysis Per Serving: 111 Cal., 3⅖ g pro., 3 g fat (22% Cal.
from fat), 19 g carb., 0 mg chol., 0.9 g fiber and 180 sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA. Pamphlet.
Notes: A rich but lowfat dish you can serve as is or as a stuffing for baked squash. To make this into a main dish, add 2 cups diced lowfat Monterey Jack cheese.
>From Pat Hanneman (Kitpath) with McBuster 98 Mar Recipe by: California Grapes 1997: Very Vine & Vegetarian Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998