Wild Rice with Mushrooms and Almonds

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

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.

Note:

Cooking Light Light Cooking for Two

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note