Wild Rice with Chili
Yield
4 servingsPrep
10 minCook
25 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
finely chopped |
|
| 1 | tablespoon |
corn oil
|
|
| 2 | each |
hot chili peppers
finely chopped |
*
|
| 1 | cup |
rice
par-boiled, with wild rice |
|
| 4 ½ | cups |
vegetable stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
finely chopped |
|
| 15 | ml |
corn oil
|
|
| 2 | each |
hot chili peppers
finely chopped |
*
|
| 237 | ml |
rice
par-boiled, with wild rice |
|
| 1.1 | l |
vegetable stock
|
|
Directions
Fry onions in oil until translucent.
Add chili and rice, followed by the broth.
Boil 20 minutes, covered. Let stand for 5 to 10 min. and fluff with a fork.
If desired, garnish with chili and fresh chives.
