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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil. | 2. Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes. | 3. In another saucepan, saute the onions in the butter until tender, about 10-12 minutes. | 4. Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest. | 5. Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes. | 6. Drain the wild rice. | 7. Remove the bay leaves from the white rice and discard. | 8. Mix together both rices and stir in the pine nuts; adjust seasonings if necessary. | 9. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	9	cups		1461.24	236.898	53.5788	34.5384
wild rice	1 1/3	cups	rinsed	761.6	159.7867	31.424	2.3040000000000003
butter	1/4	cup		342.0	15.714	10.686	28.8
onion	3		chopped	180.0	42.03	4.95	0.45
cardamom	3/4	teaspoon	ground	4.665	1.0270000000000001	0.1614	0.1005
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651
bay leaf	2			-	-	-	-
craisins	1	cup		-	-	-	-
golden raisin	1	cup		498.3	131.208	5.5935	0.759
orange zest	2	teaspoons	grated	-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-
grain rice	1 1/2	1/2		-	-	-	-
pine nut	1/2	cup	toasted	454.275	8.829	9.2407	46.1498

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