Wild Rice Confetti

  • Yield: 4 servings


4cups water
1cup dry wild rice
1teaspoon salt
3tablespoons vegetable oil
1/2-- leek
2-- mushrooms, chopped
1/2cup chopped mixed green, red, and yellow bell peppers
2tablespoons chopped fresh parsley
-- Salt
-- Freshly ground white pepper


  1. In a 2-quart saucepan, bring water to a boil. Add rice and salt and simmer for about 40 minutes, or until the rice is tender. Drain.
  2. In a 10-inch frying pan, heat oil over medium-high heat. Add leek and sauté for about 2 minutes, until golden brown. Add mushrooms, bell peppers, and parsley. Season to taste with salt and white pepper. Sauté for 4 to 5 minutes.
  3. Add the cooked rice and mix well. Cover to keep warm until ready to serve.

Recipe courtesy of Gundel Restaurant, Budapest, Hungary. Published in Best in the World II, Jennifer Keller, R.D., editor.

Nutritional Info *per serving

  • Calories 262
  • Fat 10.9g
  • Saturated Fat 1.6g
  • Cholesterol 0mg
  • Sodium 744mg
  • Carbohydrate 36.4g
  • Fiber 3.4g
  • Sugars 2.3g
  • Protein 6.8g