Company Wild Rice Recipe
Company Wild Rice Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“My family loves this. We always have it during the holidays.” Packed with rich, savory flavor, this makes an ideal side dish. Michelle Davis - Elk Grove, California
MAKES:
8 servings
TOTAL TIME:
Prep: 70 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 70 min. Bake: 30 min.

Ingredients

  • 3 cups reduced-sodium chicken or vegetable broth
  • 1 cup uncooked wild rice
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 1-1/2 cups half-and-half cream
  • 3 tablespoons slivered almonds, toasted

Directions

In a large saucepan, combine broth and rice. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in a nonstick skillet coated with cooking spray, cook onion in butter for 2 minutes. Stir in the mushrooms; cook 2 minutes longer. Add the flour, garlic salt, parsley flakes and pepper. Gradually stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in rice.
Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until heated through. Just before serving, sprinkle with almonds. Yield: 8 servings.
Originally published as Company Wild Rice in Healthy Cooking December/January 2010, p28

Nutritional Facts

2/3 cup: 210 calories, 9g fat (5g saturated fat), 30mg cholesterol, 399mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 7g protein.

  • 3 cups reduced-sodium chicken or vegetable broth
  • 1 cup uncooked wild rice
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 1-1/2 cups half-and-half cream
  • 3 tablespoons slivered almonds, toasted
  1. In a large saucepan, combine broth and rice. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed.
  2. Meanwhile, in a nonstick skillet coated with cooking spray, cook onion in butter for 2 minutes. Stir in the mushrooms; cook 2 minutes longer. Add the flour, garlic salt, parsley flakes and pepper. Gradually stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in rice.
  3. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until heated through. Just before serving, sprinkle with almonds. Yield: 8 servings.
Originally published as Company Wild Rice in Healthy Cooking December/January 2010, p28

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