Serves: 8
Total Calories: 395
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 Per Serving: Serving Size: 1/2 Cup * Calories: 180 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 350 mg 15% * Total Carbohydrate: 18 g 6% * Dietary Fiber: 2 g 8% * Sugars: 1 g * Protein: 7 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Vegetable, 1 1/2 Fat or 1 Carbohydrate, 1 Vegetable, 1 1/2 Fat
See Cook's Note: Know Your Rice and Cook's Note: To Cook Rice
This Wild Rice and Mushrooms recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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