Almond-Mushroom Wild Rice Recipe

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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


  • 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

1/2 cup: 209 calories, 9g fat (3g saturated fat), 10mg cholesterol, 427mg sodium, 26g carbohydrate (1g sugars, 3g fiber), 7g protein.


  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

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4shortbusycooks User ID: 6976659 25726
Reviewed Jan. 18, 2014


MY REVIEW User ID: 2127591 30399
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."

Kris Countryman User ID: 1858674 36380
Reviewed Apr. 17, 2010

"This is so good and so easy. Loved it."

kekeknibbe User ID: 4999506 71908
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!!"

Brinkman User ID: 1351955 203323
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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