Healthy Recipes for a Vegan Pregnancy : Sides (part 22) - Cranberry Apple Wild Rice

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Cranberry Apple Wild Rice

To speed up the cooking time, soak the wild rice for 15–20 minutes before boiling.

SERVES 4

1 rib celery, diced

1 red onion, diced

2 tablespoons olive oil

1 cup wild rice

3 cups water or vegetable broth

13 cup orange juice

12 cup dried cranberries or raisins

12 cup pine nuts or sliced almonds

2 scallions, chopped

1 apple, diced

Salt and pepper to taste

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. In a large soup or stockpot, sauté celery and onion in olive oil for 3–4 minutes until soft.

2. Reduce heat and add wild rice and water or vegetable broth. Bring to a simmer, cover, and cook for 30 minutes. Add orange juice, and simmer for another 10–15 minutes, or until rice is cooked.

3. Remove from heat and add cranberries. Cover and let sit for 5 minutes.

4. Toss with remaining ingredients and serve hot or cold.

Per Serving

Calories: 427 | Fat: 19g | Sodium: 721mg | Fiber: 6g | Protein: 10g

 

Baked Mexican Rice Casserole

This is a quick and easy side dish you can get into the oven in just a few minutes.

SERVES 4

1 (15-ounce) can black beans

34 cup salsa

2 teaspoons chili powder

1 teaspoon cumin

12 cup corn kernels

2 cups cooked rice

12 cup grated vegan cheese (optional)

13 cup sliced black olives

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. Preheat oven to 350°F.

2. Combine the beans, salsa, chili powder, and cumin in a large pot over low heat, and partially mash beans with a large fork.

3. Remove from heat and stir in corn and rice. Transfer to a casserole dish.

4. Top with vegan cheese and sliced olives and bake for 20 minutes.

Per Serving

Calories: 289 | Fat: 2g | Sodium: 539mg | Fiber: 11g | Protein: 13g

 
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