Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup wild rice
- 1 cup quinoa seed
- ⅓ cup chopped veggie bacon
- 1 tbsp margarine or vegetable oil
- ½ cup celery
- 1 onion, chopped
- 1 cup sliced mushrooms
Directions
Wash the wild rice in a wire strainer and run cold water over it.
In a large heavy saucepan, cook the wild rice in 4 cups of boiling water.
Bring to a boil, cover and simmer over low hear for about 1 hour, until all the water has been absorbed.
During the last 15 minutes, add quinoa and, if the rice is almost dry, 1 additional cup of boiling water.
While the rice is cooking, fry the bacon in a pan.
When crisp, remove and drain.
Melt the margarine in a skillet and add the celery, onion and mushrooms; sauté for about 5 minutes.
In a casserole, combine the vegetables and bacon with the rice and quinoa mixture.
Microwave on high for 10 minutes or bake in a preheated 350°F oven for 30 minutes.