Rhubarb Wild Rice Pilaf
Active Time: 15 minutes
Total Time: 35 minutes • Serves: 8
2 tablespoons Schnucks unsalted butter
2 rhubarb ribs, chopped (about 2 cups)
1 celery rib, finely chopped (about 1/2 cup)
1/2 small onion, finely chopped (about 1/2 cup)
1 can (14.5 ounces) less-sodium chicken broth (1-3/4 cups)
1 package (6 or 6.2 ounces) long grain & wild rice mix
2 tablespoons Schnucks pure honey
1/2 cup sliced almonds (2 ounces)
1. In 2- to 3-quart saucepan, melt butter over medium heat. Add rhubarb, celery and onion; cook 5 to 6 minutes or until onion is tender, stirring occasionally. Stir in broth, rice, seasoning packet and honey; heat to boiling. Reduce heat to low; cover and cook 18 to 20 minutes for original rice mix (5 minutes for quick cooking rice mix) or until all liquid has absorbed.
2. Meanwhile, in 8-inch skillet, toast almonds over medium heat 3 to 4 minutes or until lightly browned and fragrant, stirring occasionally. Fold almonds into rice mixture before serving. Makes about 4 cups.
Each serving: about 161 calories, 6 g total fat (2 g saturated), 23 mg cholesterol, 368 mg sodium, 23 g carbohydrate,
2 g fiber, 6 g sugars, 5 g protein