Ingredients
- 1/2 bulgar
- 475 ml chicken broth
- 90 gr onion (chopped)
- 60 gr wild rice
- 7 gr snipped parsley (fresh)
- 1 gr pepper
- 1 gr tarragon (dried)
Sweet yellow pepper strips (optional) Fresh parsley sprigs (optional) Place uncooked wild rice in a strainer. Run cold water over rice for 1 minute, lifting rice to drain well. In a med saucepan combine chicken broth, onion, tarragon, pepper, and rinsed rice. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or till rice is done. Stir in bulgur and parsley. Cover and let stand 5 minutes. Fluff with a fork. Garnish with yellow pepper strips and parsley sprigs, if desired. * Per serving: 161 calories, 7 g protein, 31 g carbohydrates, 1 g fat, 1 mg cholesterol, 395 mg sodium, 288 mg potassium.
