Guest guest Posted July 16, 2000 Report Share Posted July 16, 2000 Anything with wild rice and cranberries looks good to me. I'm saving this recipe for a special winter meal, like Thanksgiving. Kathleen * Exported from MasterCook * Wild Rice Timbales Recipe By : Healthful Cooking w/Mary Carroll, www.startrib.com 7/6/00 Serving Size : 8 Preparation Time :0:00 Categories : Fruits Grains And Cereals Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dry sherry or defatted broth 1 cup finely minced onions 1/4 cup dried cranberries 1 teaspoon finely minced fresh garlic 1 1/2 cups uncooked wild rice 3 1/2 cups defatted broth 1 teaspoon salt 1 teaspoon lemon juice Serves 8. Wild rice and cranberries pair beautifully in these timbales. In a medium saucepan over medium-high heat, heat sherry or broth. Add onions, cranberries and garlic; cook, stirring frequently, 5 minutes. Add rice; cook, stirring, 1 minute. Add broth, salt and lemon juice. Bring to the boil and simmer 15 minutes, uncovered. Cover and cook 15 minutes, or until all liquid has been absorbed. Rice should be slightly sticky. Adjust seasonings to taste. Preheat the oven to 350 degrees. Spoon mixture into 8 lightly oiled ramekins, pressing tightly with wooden spoon. Place ramekins on a baking sheet and bake for 30 minutes. Unmold before serving. Nutrition information per serving: Calories 175, Carbohydrates 37 g, Protein 6 g, Fat 1 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 320 mg, Calcium 17 mg, Dietary fiber 5 g. Diabetic exchanges per serving: 1 vegetable exch., 2 bread/ starch exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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