6 cups water
2 cups uncooked wild rice -- (about 12 ounces)
1 teaspoon salt
1/2 cup dried currants
2 tablespoons walnut oil -- or olive oil, divided
1 cup chopped green onions -- divided
1 teaspoon grated lemon rind -- divided
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.
Yield: 8 servings (serving size: 3/4 cup).
CALORIES 202 (18% from fat); FAT 4.1g (sat 0.4g, mono 2.5g, poly 0.9g); PROTEIN 6.4g; CARB 37g; FIBER 2.5g; CHOL 0mg; IRON 1.2mg; SODIUM 301mg; CALC 26mg
Source: "Cooking Light Magazine, December 1999, Page 172"
Per Serving (excluding unknown items): 60 Calories; 3g Fat (48.7% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 274mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 1/2 Fat.
NOTES: Substitute olive oil for walnut oil, if desired.