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Wild Rice with Mushrooms and Almonds

Yield 2 servings.

Ingredients

  • 1/4 cup wild rice, uncooked
  • 1 cup canned low-sodium chicken broth, undiluted
  • Butter-flavored vegetable cooking spray
  • 1 teaspoon reduced-calorie margarine
  • 1 tablespoon chopped celery
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped water chestnuts
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons slivered almonds, toasted

Nutrition Information

  • calories 152
  • caloriesfromfat 31 %
  • fat 5.2 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.3 g
  • carbohydrate 22.2 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 206 mg
  • calcium 0.0 mg

How to Make It

  1. Combine rice and broth in a saucepan. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until rice is tender, stirring occasionally. Drain; set aside.

  2. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery; cook, stirring constantly, 1 minute. Add mushrooms and next 4 ingredients; cook, stirring constantly, 2 minutes or until vegetables are tender. Add vegetable mixture and almonds to rice; toss gently.

Cooking Light Light Cooking for Two