1 3/4 to 2 cups vegetable or chicken stock (follow package directions)
1 cup long grain brown rice
1/4 cup each: diced Mariani Dried Apricots, diced Mariani Prunes and Mariani Dried Cranberries
1/2 cup sliced green onions
1/2 cup coarsely chopped walnuts, toasted
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1 teaspoon sugar
1 teaspoon garlic salt
Freshly ground pepper to taste
Nutritional Info Per Serving (% based upon daily values)
Calories: 250, Total Fat: 15g, Saturated Fat: 2g, Monounsaturated Fat: 7.4g, Polyunsaturated Fat: 4.7g, Cholesterol: 0mg, Sodium: 310mg, Carbohydrates: 28g, Dietary Fiber: 2g, Sugars: 7g, Protein: 3g, Vitamin D: 0mcg, Calcium: 20mg, Iron: 1mg, Potassium: 200mg
Quinoa: Cook 1 cup quinoa in 1 1/2 cups stock for 12 minutes. Let stand for 10 minutes then fluff with a fork. (Gluten Free)
Freekeh: Cook 1 cup freekeh in 2 cups stock according to package directions. Let stand for 5 minutes then fluff with a fork.
Rice Blends: Cook wild rice blends according to package directions. Let stand for 5 minutes then fluff with a fork. (Gluten Free)
Recipe tip: Stir in 2 cups coarsely chopped fresh spinach for added flavor and nutrition.