Wash rice in cold water.
Add 1 cup wild rice to 7 cups boiling water. Salt water with 1 1/2 tsp salt. Bring to a slow boil and simmer for 50 min.
Cover rice/water and let stand for 40 min.
Saute celery, onions and mushrooms. Mix with cooked rice and add 1/2 cup melted butter and 1 can of chicken broth.
Bake for 1 hour at 350 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (104g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 107 (51%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.5mg||9 %|
|Sodium 301.5mg||10 %|
|Potassium 173.2mg||5 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 20.3g|
|Protein 4.8g||7 %|
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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: 211
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