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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a fork. | 2. Melt butter in a large nonstick skillet coated with cooking spray over medium heat. | 3. Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally. | 4. Add garlic; cook 1 minute. | 5. Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
wild rice	3/4	cup		428.4	89.88	17.676	1.296
pearl barley	1/4	cup		176.0	38.86	4.955	0.58
smart balance butter spread	1	tablespoon		-	-	-	-
onion	1	cup	diced	64.0	14.944	1.76	0.16
leek	1	cup	green	54.29	12.5935	1.335	0.267
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
sage	1/2	teaspoon	ground	-	-	-	-
garlic clove	4			-	-	-	-
cranberry	1/2	cup	dried	25.3	6.5835	0.253	0.0715
walnut	1/4	cup	chopped	481.78	0.0	0.0	54.5

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