Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil 2 cups of water in a large saucepan with a few shakes of table salt, and put the rice in it. Stir in the oil and cover, let cook on medium heat for 15-20 minutes or until an "al dente" texture. | 2. While the rice is cooking, turn on another burner and sautee the chopped onion in 2 TB oil of your choice until somewhat translucent, about 15-20 minutes. | 3. Turn the burners off to but leave the saucepan on with the rice and water. Fluff up with a wodden spoon or fork to evenly distribute the oil and you'll need the extra water too. | 4. In a small bowl, combine the port and parsley. | 5. Pour the sauteed onion, chopped celery, chopped apple, walnut bits, into the rice pan and mix., | 6. Pour on the port and parsley mixture, and blend well. | 7. Turn the saucepan's burner back on, on medium-low heat, and cover again. Let cook another 8-10 minutes. | 8. Uncover, fluff with a wooden spoon or fork, and let stand for 5 minutes prior to serving or stuffing. | ---------------------------------------------------------------------------

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
sunflower oil choice	2	tablespoons		806.9352	0.0	179.5204	4.5333
celery heart	1		minced	806.9352	0.0	179.5204	4.5333
white onion	1		chopped	28.0	6.537999999999999	0.77	0.07
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
walnut	1/4	cup	chopped	481.78	0.0	0.0	54.5
mcintosh apple	2		cored chopped	806.9352	0.0	179.5204	4.5333
port wine	2	tablespoons		806.9352	0.0	179.5204	4.5333
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099

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