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A classic wild rice dish that is sweet and savory and flavored with fresh cherries and caramelized onions. A perfect complement to any meal.
In a medium saucepan, bring vegetable broth to a boil. Add rice and bring to boil again. Put the lid on the pan and simmer on low for 40 minutes until broth is evaporated. Fluff rice with fork and set aside.
Meanwhile, in a skillet over medium heat, heat the olive oil. Add the onion, cook for about 5 minutes until tender. Add garlic, saute for about another 30 seconds. Add cherries and cook until cherries are warmed, about another 2 minutes.
In a bowl, add cherry mixture and rice. Fold in parsley.
Adapted from Skinny Bitch Cookbook.
Calories per cup: 161.3, Fat: 4.9, Cholesterol: 0, Sodium: 47, Potassium: 64, Carbs: 25, Fiber: 2.6, Sugar: 2.7, Protein: 5.8
Here’s an easy recipe for Mexican Rice (aka Spanish Rice). It’s cooked right in a rice cooker, which happens to be my new favorite kitchen toy. But hey, don’t worry if you don’t have a slow cooker. I’ll share my easy stove top directions too.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!