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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. In a large saucepan, bring 3 quarts of water to a boil. | 3. Add wild rice and cook, uncovered, for 10 minutes. | 4. Drain well. | 5. In a large heavy dutch oven, melt butter over medium heat. | 6. Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes . | 7. Add parboiled wild rice and long grain rice and toss well to coat with butter. | 8. Add remaining ingredients and mix well. | 9. Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes . | 10. Allow to cool 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wild rice	1	cup		571.2	119.84	23.568	1.7280000000000002
butter	4	ounces	sweet	646.38	29.6995	20.1965	54.431999999999995
scallion	1/4	cup	chopped	8.0	1.835	0.4575	0.0475
green pepper	1/2	cup	chopped	14.9	3.4568	0.6407	0.1267
mushroom	1/2		sliced	-	-	-	-
grain rice	1/2	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.