Saute onion, mushroom, carrots, garlic, celery, and water chestnuts. When onions are translucent add the wild rice and stir. Pour chicken stock (or prepared bullion) over everything and bake at 350 for 45 min to an hour.
The butter can be substituted with olive oil, bacon fat, or a mix. Also, this can be made ahead of time up to the point where you'd bake it. If it is refrigerated it will need the full hour to bake.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 39 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 10.6mg||3 %|
|Sodium 114.7mg||4 %|
|Potassium 257.5mg||7 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 21g|
|Protein 5.1g||7 %|
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Calories per serving: 149
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