Preheat oven to 350 F. Cook wild rice in microwave safe dish covered with water for 35 minutes in the microwave on high. Add more water to keep rice covered as needed. Meanwhile, saute the onions and celery until soft. Pour off the water off of the rice. To the rice add chicken broth, mushrooms, sour cream, soup, soy sauce and onions and celery. Bake for 1 to 1.5 hours until rice pops. Add more chicken broth if needed for liquid.
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|Serving Size: 1 Serving (2344g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1312 (41%)|
|Amt Per Serving||% DV|
|Total Fat 145.7g||194 %|
|Saturated Fat 49.4g||247 %|
|Monounsaturated Fat 46g|
|Polyunsanturated Fat 31.7g|
|Cholesterol 438.3mg||135 %|
|Sodium 14257.1mg||492 %|
|Potassium 4007.1mg||105 %|
|Total Carbohydrate 315.2g||93 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 288.5g|
|Protein 164.8g||235 %|
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Calories per serving: 3177
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