This sauté is best when made with a tart-sweet apple like a Granny Smith.
Total time to prepare: 45 minutes
¾ cup wild rice
1 large carrot, finely diced
1 stalk celery, thinly sliced
1 Tbs. canola oil
1 apple, finely diced
6 scallions, sliced
1 Tbs. dijon mustard
¹∕8 tsp. kosher salt
freshly ground black pepper
• In a large pot, boil the rice in plenty of water until tender, about 40 minutes.
• While the rice is cooking, in a large skillet, sauté the carrot and celery in the oil over medium heat until tender, 3-5 minutes.
• Stir in the apple and scallions and cook until just hot, 1-2 minutes.
• In a small bowl, mix the mustard with 2 Tbs. water.
• Drain the rice and add to the skillet. Remove from the heat and stir in the diluted mustard.
• Season with up to 1/8 tsp. of salt and freshly ground black pepper.
Per serving (1 cup)—
Sodium: 170 mg
Total Fat: 4 g
Saturated Fat: 0 g
Carbohydrates: 31 g
Protein: 5 g
Fiber: 3 g