Wild Rice Athena

This mouthwatering Mediterranean-inspired recipe makes a

delectable side dish or light, meatless main dish.

Recipe courtesy of: California Wild Rice Advisory Board

Makes 6 to 8 side dish or 4 main dish servings

31/2	cups reduced-sodium chicken broth	1	6.5 ounce jar marinated artichoke hearts
3/4	Cup California Wild Rice	1	Tablespoons minced fresh oregano or 1/2 teaspoon dried oregano
3/4	Cup jasmine or other long-grain white rice	2	Teaspoons finely grated lemon peel
2	Tablespoons olive oil	1	Cups crumbled feta cheese
1	Medium onion, chopped	1/2	Cup thinly sliced green onions
2	Cloves garlic, minced or pressed

In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 45 minutes.

Stir in white rice. Cover tightly, and simmer until white and wild rice are tender to bite and liquid is absorbed, 20 to 25 more minutes.

Drain artichoke hearts, reserving marinade. Chop artichoke hearts and add to onion and garlic along with the oregano and lemon peel. Stir often over medium heat until heated through. When rice is done, remove from heat and gently stir in onion-artichoke mixture, 1/4 cup reserved marinade, feta cheese and green onions. Serve immediately.

Makes 6 to 8 side dish or 4 main dish servings.

Nutrition per serving: 247 calories; 8.1 g protein; 34.2 g carbohydrates; 2.3 g fiber; 9.1 g fat; 19 mg cholesterol; 565 mg sodium

Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612 Fx (530) 695-1039 info@gwrice.com