Substitute olive oil for walnut oil,if desired.

Recipe by Cooking Light December 1999


Recipe Summary

8 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Bring the water to a boil in a large saucepan. Add wild rice and salt; cover, reduce heat, and simmer 50 minutes. Stir in currants; cover and cook an additional 10 minutes or until rice is tender and liquid is absorbed. Drain; spoon rice mixture into a large bowl.

  • Heat 1 1/2 tablespoons oil in a nonstick skillet over medium-low heat. Add 3/4 cup green onions, and cook for 10 minutes or until soft. Add 1 1/2 teaspoons oil, onion mixture, and 1/2 teaspoon lemon rind to rice mixture. Sprinkle with 1/4 cup onions and 1/2 teaspoon rind.

Nutrition Facts

202 calories; calories from fat 18%; fat 4.1g; saturated fat 0.4g; mono fat 2.5g; poly fat 0.9g; protein 6.4g; carbohydrates 37g; fiber 2.5g; iron 1.2mg; sodium 301mg; calcium 26mg.