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Rinse wild rice in 3 changes of hot water, and drain. Combine rice, 2-1/2 cups water, and consomme in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until rice is tender; set aside. Melt margarine in a nonstick skillet over medium heat. Add the mushrooms,celery, and onion; saute 10 minutes or until tender, stirring frequently. Add mushroom mixture, sherry, and pepper to rice mixture; stir well. Cook over medium heat, uncovered, 5 minutes or until liquid evaporates, stirring frequently. Yield: 4 servings (serving size: 1 cup). Per serving: 213 Calories; 3g Fat (15% calories from fat); 8g Protein; 35g Carbohydrate; 0mg Cholesterol; 143mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 73 Posted to MC-Recipe Digest V1 #403 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 84.1mg||3 %|
|Potassium 436.8mg||11 %|
|Total Carbohydrate 48g||14 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 43.5g|
|Protein 9.8g||14 %|
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Calories per serving: 294
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