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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Wild Rice with Ginger Dressing

Source: dLife

Wild rice with a ginger dressing, nutty flavor adds a twist to this pilaf.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	147.9

Total Carbs	18.5 g

Dietary Fiber	1.6 g

Sugars	1.4 g

Total Fat	6.9 g

Saturated Fat	0.9 g

Unsaturated Fat	0.7 g

Potassium	86.0 mg

Protein	3.1 g

Sodium	15.2 mg

Dietary Exchanges 6.9 Fat, 0.5 Vegetables, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup wild rice 8.0
8 oz fresh green beans 2.0
2 cup orzo pasta 2.0
2 each large yellow bell pepppers 0.5
0 1/2 cup fresh chopped red onion 0.6667
0.6667 cup cider vinegar 0.5
0 1/2 cup olive oil 0.3333
0.3333 cup chopped parsley 0.25
0 1/4 cup fresh ginger root 1.5
1 1/2 tsp dijon mustard 1.0
1 pinch salt and pepper

Directions

Bring a large saucepan of water to a boil. Add rice and cook until tender, about 50 minutes. Drain; transfer rice to a large mixing bowl.
In the meantime, bring a large saucepan of water to a boil. Add snow peas or green beans and boil until bright green and just tender, about 1 minute. With a slotted spoon, scoop out beans and drain in a colander. Return water to a boil and add orzo. Cook until tender, about 10 minutes, drain well. Add green beans, orzo, peppers and onion to rice in bowl and mix gently.
To make the dressing, place the vinegar, oil, ginger, parsley, and mustard in a food processor or blender, process until well blended. Pour dressing over rice mixture and toss to coat. Serve at room temperature.