1.Prepare orzo and wild rice, separately, as labels direct.
2.Meanwhile, in 12-inch skillet, melt margarine or butter over medium heat. Add onion and celery, and cook until tender, about 10 minutes, stirring occasionally. Add mushrooms, thyme, salt, and pepper, and cook 10 minutes longer, stirring occasionally, until mushrooms are tender and liquid evaporates.
3.In shallow 2 1/2-quart baking dish, stir orzo, rice, and mushroom mixture until blended. Cool slightly. Cover and refrigerate up to 2 days.
4.To complete, preheat oven to 350 degrees F. Bake orzo mixture, covered, 45 minutes or until hot.
Nutritional Information (per serving)
Total Fat 3g
Saturated Fat 1g
Total Carbohydrate 26g
Dietary Fiber --
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|Serving Size: 1 Serving (8g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 12.4mg||0 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.6g|
|Protein 0.1g||0 %|
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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: 3
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