Try this Sherried Wild Rice recipe, or contribute your own.
Suggest a better descriptionPour 1/2 quarts of boiling water over the rice and let it stand for 30 min. Drain. Pour another 1 1/2 quarts of boiling water over the rice. Allow the rice to cool completely in the water; drain well.
Preheat the oven to 325 degrees. In a skillet, melt the butter and stir in the rice, almonds, onion, mushrooms, and salt. Sauce over medium heat for 5 min, being careful not to let the almonds or onions brown. Stir in the sherry . Turn into a 2 1 /2 quart casserole. Pour the boiling chicken broth over the rice. Bake uncovered for 1 hour 15 min. Uncover and bake for 35 to 40 min, or until the liquid is absorbed.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 259 | ||
Calories from Fat: 138 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 218.3mg | 8 % | |
Potassium 334mg | 9 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 21.1g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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