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History of Wild Rice
When you see wild rice chances are it's not. Authentic wild rice is Native American hand harvested from the wild by canoe, and wood fire parched. The vast majority of today's 'wild rice' is a hybrid and not at all wild.

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Wild Rice, 100% Whole Grain
State and tribal law distinguish authentic wild rice as Native harvested using the non-mechanized methods that have been handed down through generations for over a thousand years.

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Wild Rice Green Pea Stuffing

Ingredients:
1/2 cup Eden Wild Rice, rinsed well and drained
1 cup boiling water
2 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
1/3 cup minced red onion
1/4 cup small diced celery
1 cup fresh or frozen green peas
1/4 cup finely chopped green onion
1/2 tsp ground sage
1/4 tsp Eden Sea Salt
1/8 tsp freshly ground black pepper

Directions:
Place the wild rice in the boiling water, cover, reduce the heat to medium-low and simmer about 25 to 30 minutes until tender and fluffy. Remove and set aside. Heat the oil in a skillet and sauté the garlic and onion for 2 to 3 minutes. Add the remaining ingredients and sauté about 5 minutes. The stuffing is now ready to use or can be eaten as a stir-fried grain dish.


Nutritional Info:
Per serving: 178 Calories, 7g Fat (36% calories from fat), 5g Protein, 25g Carbohydrate, 4g Fiber, 0mg Cholesterol, 135mg Sodium



Wild Rice Stuffed Scallop Squash

Ingredients:
4 small scallop squash (patty pan)
1 cup Eden Wild Rice Green Pea Stuffing (see recipe)
1/2 tsp Eden Organic Safflower Oil, for oiling squash skin

Directions:
Preheat the oven to 350°. Using a paring knife, cut a circle in the center of each squash and remove the top. Using a melon baller, hollow out the center of the squash. Place an equal amount of stuffing in the center of each squash. Place the top back on the squash. Place the squash in a covered baking dish and bake for about 20 to 25 minutes or until very tender. Test for doneness by inserting a fork of toothpick. When done, remove, and serve.

Nutritional Info:
Per serving: 69 Calories, 1g Fat (12% calories from fat), 3g Protein, 14g Carbohydrate, 2g Fiber, 0mg Cholesterol, 49mg Sodium

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