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IN A LARGE SKILLET, BROWN THE ONION AND BROWN RICE IN 2 TABLESPOONS OF BUTTER. ADD WILD RICE, BOUILLON, WATER, SALT AND PEPPER TO TASTE. BRING TO A BOIL, REDUCE HEAT AND SIMMERED COVERED FOR 45 MINUTES. SIMMER UNTIL LIQUID IS ABSORBED. SAUTE MUSHROOMS IN REMAINING BUTTER. STIR INTO RICE MIXTURE AND BAKE FOR 30 MINUTES IN A BUTTERED DISH AT 350 DEGREES. Posted to EAT-L Digest 20 Mar 97 by Patrick & Sarah Gruenwald
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 619.6mg||21 %|
|Potassium 265.3mg||7 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 28.1g|
|Protein 6.7g||10 %|
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Calories per serving: 151
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