Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Whole Wheat Chicken Pot Pie
Chicken pot pie made healthier with milk instead of cream and a whole wheat crust
Home 
Recipes
Yield: Serves 8 - 1/2 cup per serving.
Recipes
Wild Rice with Pineapple
| Nutrition Information | |
| Calories: | 173 |
| Total Fat: | 4g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 9mg |
| Carbohydrates: | 29g |
| Dietary Fiber: | 3g |
| Sugars: | 3.5g |
| Protein: | 5.5g |
| Vitamin A: | 41iu (0%) |
| Vitamin C: | 9mg (15%) |
| Calcium: | 20mg (2%) |
| Iron: | 0.8mg (4%) |
3 cups cooked brown rice
1 cup cooked wild rice
2 garlic cloves
1 tablespoon chopped fresh ginger root
1/2 cup chopped red onions
1/2 cup chopped celery
1/2 cup chopped peanuts
1-1/2 cups cubed pineapple
Lightly spray a large nonstick skillet with cooking spray and heat over medium high heat. Saute the garlic, ginger and onion, briefly, about 2-3 minutes. Add the celery, peanuts and pineapple. Cover pan and continue cooking 3 more minutes.
Add the cooked rice and heat through. Serve hot.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!