Wild Rice Athena
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 tender to bite and liquid is absorbed, about 20 to 25 more minutes.
While wild and white rice cook, heat olive oil in a 10-12- inch skillet over medium-high heat. Add onion, garlic, artichoke hearts, oregano and lemon peel. Stir often over medium heat until heated through, about 5 minutes.
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
Nutrition facts 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
The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:
Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice