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"This is one of my favorite recipes from my mother," writes Bob Malchow of Monon, Indiana. "With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house."—Bob Malchow, Monon, Indiana
Nutritional Facts 1 serving (3/4 cup) equals 151 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 352 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Mushroom Wild Rice in Quick Cooking July/August 2000, p53
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Reviewed on Nov. 21, 2010 by Live2Cook
Did not care for. I would rather have just plain brown rice or plain wild rice.
Reviewed on Oct. 03, 2010 by jlduron
I've made this a couple of times and the whole family loves it. It smells so good while cooking it is hard to wait to eat it. It makes a lot. I'm going to try stuffing chicken breasts with the left overs.
Reviewed on Nov. 29, 2009 by BahstonFrn_IA
This was an excellent dish. I used a 6-qt crockpot, so doubled the recipe, and it was great! I will definitely make this again. I was thinking that I might try adding some pre-cooked sausage to it the next time. Don't be afraid to make this one!
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