Wild Rice w/ Walnuts and Dates

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Wild Rice with Walnuts and Dates

With a bit of crunch from the nuts and a touch of sweetness from the dates, this hearty side pairs well with baked pork chops or chicken breasts.

4 stalks celery, chopped (2 cups)

1 small onion, chopped (1/4 cup)

1 tablespoon margarine or butter

1 cup wild rice, rinsed and drained

1 14-ounce can reduced-sodium chicken broth

1 cup water

1/3 cup pitted whole dates (such as medjool), snipped

1/4 cup chopped walnuts, toasted

In a 10-inch skillet cook celery and onion in hot margarine or butter about 10 minutes or until tender. Add uncooked wild rice; cook and stir for 3 minutes. Add broth and water. Bring to boiling; reduce heat. Cover and simmer for 50 to 60 minutes or until most of the liquid is absorbed and rice is tender.

Stir in dates and walnuts. Cook, uncovered, for 3 to 4 minutes more or until heated through and remaining liquid is absorbed. Makes 6 to 8 side-dish servings.

Per serving: 4 POINTS (185 calories, 6g fat, 3g fiber)

Exchanges: .5 fruit: 1 vegetables 1 fat