Long-Grain and Wild Rice Pilaf

• 1 1/2 tablespoons nonhydrogenated margarine
• 1 medium onion, diced
• 2 large celery stalks, diced
• 1 to 2 vegetable bouillon cubes
• 1 1/2 cups long-grain and wild rice mix
• Salt and freshly ground pepper to taste

1. Heat the margarine in a large saucepan.
2. Add the onion and saute over medium heat until golden.
3. Add 4 cups water, the celery, and bouillon cubes and bring to a simmer.
4. Stir in the rice mix, cover, and simmer gently until the water is absorbed, 35 to 40 minutes.
5. Season with salt and pepper, and serve.
6. Did you know that wild rice is not really a type of rice, nor a grain at all?
7. It is actually the seed of a tall aquatic grass that thrives in freshwater lakes or rivers.
8. Most of the crop is harvested in and around Minnesota and other Great Lakes states by Native American-owned companies.
9. Cultivating wild rice on a larger scale has proven difficult, so its niche remains as a specialty gourmet grain.
10. Wild rice dishes help dress up fall harvest meals; they are especially compatible with winter squash dishes.
11. Combine brown rice with a small amount of wild rice when cooking for added texture and nutty flavor.
12. Add a small amount of cooked wild rice to stuffings and other wintery casseroles.
13. Calories: 168
14. Total Fat: 4g
15. Protein: 4g
16. Carbohydrate: 28g
17. Cholesterol: 0mg
18. Sodium: 338mg

margarine, onion, celery stalks, vegetable bouillon cubes, longgrain, salt

Taken from www.epicurious.com/recipes/food/views/long-grain-and-wild-rice-pilaf-372792 (may not work)