Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 Tbs. vegetable oil
- 1 sweet onion, thinly sliced lengthwise
- 1 Tbs. minced garlic
- 1 bunch broccoli rabe, coarsely chopped
- 2 cups precooked wild rice
- 4 oz. crumbled Gorgonzola cheese
- 4 Tbs. soy “bacon” bits, optional
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Directions
1. Heat the oil in a large skillet over medium heat. Sauté the onion until golden, for about 8 minutes. Add the garlic and broccoli rabe, reduce the heat to medium-low, cover the skillet and cook until the broccoli rabe starts to wilt, for about 2 minutes.
2. Remove the cover, increase the heat to medium and stir in the wild rice, cooking for 3 to 4 minutes, or until the rice is heated through. Stir in the Gorgonzola cheese, and cook for 30 seconds to 1 minute. Remove from the heat before all the cheese melts.
3. To serve, spoon equal portions of the rice mixture onto individual plates, and garnish each serving with 1 tablespoon of “bacon” bits. Serve immediately.