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The delightful combination of ingredients in this dish makes a perfect accompaniment for beef, poultry or pork. It's very flavorful and hearty.—Shirley Goehring, Lodi, California
Nutritional Facts 1 serving (1/2 cup) equals 209 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 427 mg sodium, 26 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Almond-Mushroom Wild Rice in Taste of Home October/November 1999, p44
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Reviewed on Oct. 19, 2011 by dabaker55126@yahoo.com
I love this recipe. I usually add chopped celery for another layer of flavor. It is a great side dish with turkey on the grill.
Reviewed on Apr. 17, 2010 by Kris Countryman
This is so good and so easy. Loved it.
Reviewed on Mar. 27, 2010 by kekeknibbe
I have made this recipe for years and made it for guests, always with rave reviews! I like that I can put it in the oven and work on the rest of the meal. Easy, simple and quick to prepare. I'm glad that I found this again, since I can't find the original magazine that it was in! Thanks Taste of Home!!
Reviewed on Jan. 16, 2010 by Brinkman
Very simple, yet very elegant. It was easy prepare and have it baking in the oven. I also baked my entree, adding it when the time was right in order to have both items finish at the same time. A very good recipeand going into the permament collection.One thing I will try sometime, replacing the almonds with pine nuts. Just because.
Very simple, yet very elegant. It was easy prepare and have it baking in the oven. I also baked my entree, adding it when the time was right in order to have both items finish at the same time. A very good recipeand going into the permament collection.
One thing I will try sometime, replacing the almonds with pine nuts. Just because.
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