FacebookTwitterGoogle PlusLinkedin


Autumn Wild Rice
Autumn Wild Rice

Portions: 12 Serving Size: 1/2 Cup


2 tablespoons raisins
1/4 cup hot water
1/2 cup wild rice, uncooked
3 cups water, divided
nonstick cooking spray
2 cups apple, chopped
3/4 cup carrot, shredded
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1-1/2 teaspoon chicken-flavored bouillon granules
1/4 teaspoon dried whole sage
1/8 teaspoon pepper
3/4 cup converted rice, uncooked
Juice of 1 lemon
Fresh sage sprig (optional)


  1. Combine raisins and 1/4 cup hot water; let stand 5 minutes. Drain and set aside.
  2. Rinse wild rice in 3 changes of hot water; drain. Combine wild rice and 1-1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 50 minutes or until rice is tender and liquid is absorbed. Remove pan from heat and set aside.
  3. Coat a large nonstick skillet with cooking spray; place over a medium-high heat until hot. Add apple, carrot, celery and green pepper; sauté until crisp-tender. Remove skillet from heat and set aside.
  4. Combine remaining 1-1/2 cups water, bouillon granules, sage and pepper in a large saucepan; bring to a boil. Stir in converted rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove pan from heat; stir in reserved raisins, wild rice, apple mixture and juice of 1 lemon. Cover and let stand 5 minutes.
  5. Transfer to a serving bowl. Garnish with a fresh sage sprig, if desired.

Helpful hints

  • Divide leftover rice into single servings, place in small freezer bags and freeze. To reheat for a quick meal later, microwave for 1-2 minutes or place freezer bag in a pot of boiling water for a few minutes.

Nutrients per serving

  • Calories 88
  • Protein 2 g
  • Carbohydrates 19 g
  • Fat 0 g
  • Cholesterol 0 mg
  • Sodium 54 mg
  • Potassium 115 mg
  • Phosphorus 50 mg
  • Calcium 8 mg
  • Fiber 1.6 g