Wild Rice with Mushrooms and Almonds

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 31%
  • Fat: 5.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.3g
  • Carbohydrate: 22.2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 206mg
  • Calcium: 0.0mg


  • 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


  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.
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