Courtesy of CanolaInfo
8Servings•10 Min.Prep Time•20 Min.Cook Time•
原料：
- 1/2 c. uncooked wild rice (125 mL)
- 2 oz. chopped walnuts (60 g)
- 1 Tbsp. canola oil, divided (15 mL)
- 3 oz. whole mushrooms, wiped clean and quartered (90 g)
- 1/2 c. diced onion (125 mL)
- 1 c. frozen corn, thawed (250 mL)
- 1/2 of a medium red bell pepper, thinly sliced (60 mL)
- 1/4 tsp. poultry seasoning (1 mL)
- 1/2 tsp. salt (2 mL)
- 1/2 tsp. coarsely ground black pepper (2 mL)
说明：
- Cook rice according to pkg. directions. Meanwhile, heat a large nonstick skillet over medium high heat until hot. Add walnuts and cook 2-3 min. or until fragrant, stirring frequently. Set aside on separate plate.
- Using the same skillet, add 1 tsp. (5 mL) of the canola oil; swirling to coat bottom. Add mushrooms and onion, lightly coat vegetables with canola cooking spray and cook 2 min. Add corn, bell peppers and poultry seasoning and sauté for 5 min. or until vegetables are just tender. Remove from heat, cover to keep warm.
- Drain rice, shaking off excess liquid and add to mushroom mixture; stir in walnuts, salt and black pepper. Drizzle the remaining 2 tsp. (10 mL) oil overall and toss gently.
- Recipe courtesy of CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 120 |
| Total Fat | 6g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Total Carbs | 15g |
| Fiber | 2g |
| Protein | 4g |
| Sodium | 150mg |