Pineapple Wild Rice
Nutritional breakdown
| Energy: | 156 Kcals |
| Protein: | 2.7g |
| Total carbohydrate: | 19.5g |
| Of which sugars: | 10.2g |
| Total fat: | 8g |
| Of which saturates: | 0.3g |
| Fibre: | 1.9g |
| Salt: | 0.1g |
Ingredients
110g (4oz) uncooked wild rice
225g (8oz) uncooked brown rice
50g (2oz) margarine
150g (5oz) onion, chopped
150g (5oz) fresh mushrooms, sliced
1 tsp chopped fresh thyme or 2.5ml (½ tsp) teaspoon dried thyme leaves, crushed
200g (7oz) finely chopped DOLE Tropical Gold Pineapple chunks, out of a 227g can
150g (5oz) dried apricots, finely chopped
50g (2oz) toasted pine nuts
Instructions
Cook rice according to package directions.
Melt margarine in large pan. Stir in onions and mushrooms, and cook for about 10 minutes or until onions are tender.
Stir in thyme, pineapple chunks, apricots and pine nuts into pan with the rice and heat through. Serve hot or at room temperature. Garnish with fresh thyme sprig, if desired. Serve with lamb and green beans.
