1/4 c Wild rice; uncooked
1 c Water
1 Green onion
1 cl Garlic; minced
1 ts Vegetable oil
1/4 c Pine nuts or any nut; chopped
1/2 ts Dried thyme
Cook the wild rice in the water until tender, about 1 hour. Add
more water if needed.
Meanwhile, saute the onion, garlic, nuts and thyme in the oil. Add
the wild rice. Simmer for 10 minutes to blend the flavors. Cool
enough to stuff into quail or one Cornish hen (or serve with
chicken).
Note:
Pine nuts are very expensive, about 5 times the cost of shelled
sunflower seeds in the bulk bin. They do not have a very strong
flavor.
Exchanges: 1 Bread, 2 Fat
Per serving: 182 cal, 15 g carbs, 4 g protein, 11 g fat,
138 mg sodium, 114 mg potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
