Wild Rice and Carrots

Ingredients

• 1 (8.5-ounce) package precooked wild rice (such as Archer Farms)
• 1 1/2 tablespoons unsalted butter
• 1 cup thinly sliced carrot
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

Preparation

1. 1. Prepare rice according to the package directions.
2. 2. Melt butter in a large nonstick skillet over medium heat. Add carrot; cook 8 minutes or until tender, stirring frequently. Stir in rice, parsley, pepper, and salt; cook 1 minute.
3. Bell Pepper and Fennel variation: Prepare rice according to package directions. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium heat. Add 1/2 cup diced yellow bell pepper and 1/2 cup diced fennel bulb to pan; cook 8 minutes or until tender, stirring frequently. Stir in rice, 1 1/2 teaspoons chopped fresh oregano, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt; cook 1 minute. Serves 4 (serving size: about 3/4 cup) CALORIES 116 (0% from fat); FAT 5.4g (sat 0.7g); SODIUM 156mg
4. Cucumber and Feta variation: Prepare rice according to package directions. Combine cooked rice, 1 cup diced English cucumber, 1 1/2 tablespoons olive oil, 1 tablespoon fresh lemon juice, and 2 ounces crumbled feta cheese in a medium bowl; toss to coat. Stir in 1/2 teaspoon pepper and 1/4 teaspoon salt. Serves 4 (serving size: about 3/4 cup) CALORIES 149 (0% from fat); FAT 8.3g (sat 2.9g); SODIUM 308 mg
5. Tomatoes and Pine Nuts variation: Prepare rice according to package directions. Melt 1 1/2 tablespoons unsalted butter in a large nonstick skillet over medium heat. Add 1/4 cup pine nuts and 8 quartered cherry tomatoes to pan; cook 8 minutes or until tomatoes are tender, stirring frequently. Stir in rice, 1 tablespoon chopped fresh basil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt; cook 1 minute. Serves 4 (serving size: 1/2 cup) CALORIES 163 (0% from fat); FAT 10.4g (sat 3.2g); SODIUM 152mg