Recipe by sal
"I received this interesting recipe from my mother. It is both easy to prepare and nutritious."
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1 (15 ounce) can
cooked wild rice
1 1/2 teaspoons
This recipe was easy to prepare except for the wild rice, which I have not made often. Make sure it is really soft before using it or it comes out hard after baking. Also, I think cake is a more accurate description than bars. A good cake though.
I used up my brown rice instead of using wild rice, and I used whole wheat flour instead of all purpose flour. These are a moist bar with good flavor! If you didn't realize the rice was there, for the most part, you don't even taste it! I frosted half of the bars with Browned Butter Coffee Frosting--DELICIOUS!
These were pretty simple to make and if the raw batter is any indication of how they will taste--I'm looking forward to it!
It smells like Christmas right now!
If you don't have a 10x15 pan, as I don't
you can use a 9x13, but, you will need to increase the baking time.
It may seem like work, but, this is definitely worth the effort.
If you use a 9x13 pan, it will be cake like but still good.
A great way to use leftover rice. I This is a great way to use leftover rice. I used brown rice, olive oil, and only half the suggested sugar. Also added some walnuts and substituted pumpkin pie spice for all other spices. A high fiber, not too sweet snack for my 3 year old son. He love it!
They were pretty good. People thought it was carrot cake. I frosted it with cream cheese frosting. I found the wild rice bits to be a bit chewy and obtrusive.
* Percent Daily Values are based on a 2,000 calorie diet.
Wild Rice Pumpkin Yum Bars
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 143
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