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Ingredients
US|METRIC
4 SERVINGS
- 5 oz. Goose Valley Wild Rice
- 2 1/2 cups chicken broth (low-sodium)
- 1/2 cup dried cranberries
- 1/3 cup pistachios (roughly chopped)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 16 oz. center-cut salmon fillets (1 lb total)
- 1/2 tsp. celery salt
- 1/2 tsp. ground mustard
- 1/4 tsp. ground allspice
- celery leaves (chopped, opt.)
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Directions
- Heat oven to 400*. In a small lidded pot, combine wild rice and chicken broth. Cover and bring to a boil. Reduce to a simmer and cook for 50 minutes until kernels puff. Drain and return to pot.
- Stir in cranberries, 1/3 cup of the pistachios, the salt, and 1/8 tsp. of the pepper. Cover; set aside.
- Meanwhile, prepare salmon. Slice each fillet in half lengthwise and place all 8 pieces on a foil-lined baking sheet coated with non-stick cooking spray.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium280mg12% |
| Potassium730mg21% |
| Protein28g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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