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Nutrition Facts

One serving:
(3/4 cup)

Calories:
318

Fat:
19 g

Saturated Fat:
10 g

Cholesterol:
56 mg

Sodium:
583 mg

Carbohydrate:
31 g

Fiber:
2 g

Protein:
8 g

Mushroom Wild Rice Bake

From Country

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions.

SERVINGS	8-10
CATEGORY	Side Dish
METHOD	Baked
PREP	15 min.
COOK	85 min.
TOTAL	100 min.

INGREDIENTS

1 cup uncooked wild rice

2 cups boiling water

1 pound sliced fresh mushrooms

1 medium onion, chopped

2 tablespoons butter

3/4 cup uncooked long grain rice

1/2 cup sliced almonds

3 cups chicken broth

1-1/2 cups heavy whipping cream

1 teaspoon salt

1/8 teaspoon pepper

3 tablespoons grated Parmesan cheese

DIRECTIONS

Place wild rice in a bowl and cover with boiling water; soak for 1 hour. Drain and set aside.
In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper.
Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10 minutes longer or until rice is tender. Yield: 8-10 servings.

Nutrition Facts

Mushroom Wild Rice Bake

SERVINGS

CATEGORY

METHOD

PREP

COOK

TOTAL

INGREDIENTS

DIRECTIONS

Printed from tasteofhome.com Nov 19, 2008