Directions:
- In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender.
- Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper.
- Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.84 Kcal (937 kJ) | ||
| Calories from fat | 89.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 15% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 8% | |
| Sodium | 41.56mg | 2% | |
| Potassium | 210.84mg | 4% | |
| Total Carbs | 30.45g | 10% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 26.6mg | 44% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 30.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 213.05 Kcal (892 kJ) | ||
| Calories from fat | 84.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.43g | 15% | |
|---|---|---|---|
| Cholesterol | 23.23mg | 8% | |
| Sodium | 39.56mg | 2% | |
| Potassium | 200.68mg | 4% | |
| Total Carbs | 28.99g | 10% | |
| Sugars | 1.85g | 8% | |
| Dietary Fiber | 2.3g | 10% | |
| Protein | 3.56g | 7% | |
| Vitamin C | 25.3mg | 44% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 29mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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