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“My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy,” says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.
Nutritional Facts 3/4 cup (prepared with reduced-sodium broth and reduced-fat butter) equals 188 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 708 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Wild Rice Casserole in Cooking for 2 Winter 2009, p25
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Reviewed on Jan. 14, 2012 by mmswengler
I have made this recipe many times and love it. It's my favorite wild rice recipe!
Reviewed on Nov. 15, 2011 by SondraKeeley
This was so good. Very creamy. Didn't have wild rice so used brown instead. Turned out wonderful. Fixed a chicken breast to go with it, but could have just had the rice by itself. Will make this a keeper.
Reviewed on Nov. 14, 2011 by mimajohnson
Substitute a vegetable broth for the chicken broth. You are correct that chicken broth is not vegetarian.
Reviewed on Nov. 14, 2011 by aderrico
This sounds yummy. I'm thinking this might not be good for a vegetarian though, because it contains chicken broth.
Reviewed on Nov. 14, 2011 by mynamehere
I'm confused on how the chicken broth fits in with a vegetarian dish.
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