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Almond-Mushroom Wild Rice Recipe

Read Reviews (5)
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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
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES: 6 servings

Ingredients

  • 1 cup uncooked wild rice
  • 2-1/2 cups chicken broth
  • 1 cup sliced fresh mushrooms
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped green onions

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.

Directions

  1. Rinse and drain rice; place in a 1-1/2-qt. baking dish coated with cooking spray. Add the remaining ingredients; mix well. Cover and bake at 325° for 1-1/2 to 2 hours or until liquid is absorbed and rice is tender. Yield: 6 servings.
Originally published as Almond-Mushroom Wild Rice in Taste of Home October/November 1999, p44

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.

Reviews for Almond-Mushroom Wild Rice(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
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MY REVIEW
Reviewed Jan. 18, 2014

Yummy!

MY REVIEW
Reviewed Oct. 19, 2011

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.

MY REVIEW
Reviewed Apr. 17, 2010

This is so good and so easy. Loved it.

MY REVIEW
Reviewed Mar. 27, 2010

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!!

MY REVIEW
Reviewed Jan. 16, 2010

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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