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Almond-Mushroom Wild Rice


  • 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


  • 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.

Nutrition Facts

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


Average Rating: 5
  • 4shortbusycooks
    Dec 31, 1969


  • 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
    Apr 17, 2010

    This is so good and so easy. Loved it.

  • kekeknibbe
    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
    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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