Wild Rice and Mushrooms

Enjoy this baked dish made using rice and mushroom in it – perfect for a side dish.

(1)
(1)
Save and Share
  • prep time 15 min
  • total time 2 hr 0 min
  • ingredients 6
  • servings 8
 

Ingredients

3
tablespoons margarine or butter
1
(5-oz.) pkg. fresh brown mushrooms (such as crimini) or white button mushrooms, sliced
1/2
cup slivered almonds
1
cup uncooked wild rice, rinsed
1/2
cup sliced green onions
3
cups chicken broth

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 1 1/2-quart casserole. Melt margarine in large skillet over medium heat. Add mushrooms and almonds; cook and stir 3 minutes or until mushrooms are tender and almonds begin to brown.
  • 2 Add wild rice; cook 10 minutes, stirring frequently. Stir in onions and broth. Bring to a boil. Pour into greased casserole; cover.
  • 3 Bake at 350°F. for 45 minutes. Uncover; bake an additional 45 to 60 minutes or until rice is tender and liquid is absorbed.
  • 1 Heat oven to 350°F. Grease 1 1/2-quart casserole. Melt margarine in large skillet over medium heat. Add mushrooms and almonds; cook and stir 3 minutes or until mushrooms are tender and almonds begin to brown.
  • 2 Add wild rice; cook 10 minutes, stirring frequently. Stir in onions and broth. Bring to a boil. Pour into greased casserole; cover.
  • 3 Bake at 350°F. for 45 minutes. Uncover; bake an additional 45 to 60 minutes or until rice is tender and liquid is absorbed.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
190
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
440mg
440%;
Total Carbohydrate
20g
20%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
1 1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.