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Recipe by: thasneem
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See below ingredients and instructions of the recipe
1/2 c Wild Rice
3/4 c Chopped Onion
1 ds Pepper
1/4 c Snipped fresh parsley
2 c Chicken Broth
1/4 ts Dried Tarragon, crushed
1/2 c Bulgar
Sweet yellow pepper strips (optional) Fresh parsley sprigs (optional)
Place uncooked wild rice in a strainer. Run cold water over rice for 1
minute, lifting rice to drain well.
In a med saucepan combine chicken broth, onion, tarragon, pepper, and
rinsed rice. Bring to boiling; reduce heat. Cover and simmer about 45
minutes or till rice is done. Stir in bulgur and parsley. Cover and let
stand 5 minutes. Fluff with a fork. Garnish with yellow pepper strips and
parsley sprigs, if desired.
******************************************************* Per serving: 161
calories, 7 g protein, 31 g carbohydrates, 1 g fat, 1 mg cholesterol, 395
mg sodium, 288 mg potassium.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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