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Wild Rice and Mushrooms

(1)
  1 reviews
  • 15 min prep time
  • 2 hr 0 min total time
  • 6 ingredients
  • 8 servings
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Enjoy this baked dish made using rice and mushroom in it – perfect for a side dish.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
190
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
440mg
18%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
8%
Sugars
1g
1%
Protein
7g
7%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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