Wild Rice and Mushrooms

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

  • 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
  • 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
    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.
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