Description
A hearty and flavorful wild rice and vegetable bake that combines the nutty flavor of wild rice with a medley of fresh vegetables and toasted almonds.
Ingredients
Scale
- 1 cup wild rice
- 2 cups low-sodium vegetable broth
- 1 medium onion, diced
- 2 celery stalks, chopped
- 8 oz fresh mushrooms (button or cremini), sliced
- 1/2 cup sliced or slivered almonds (toasted)
- 1 tablespoon fresh basil (or 1 teaspoon dried basil)
- 2 tablespoons olive oil
Instructions
- Rinse wild rice under cold water until clear. In a pot, combine with vegetable broth. Bring to a boil, cover, and simmer for about 45 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté onion and celery until soft (about 5 minutes).
- Add mushrooms to the skillet and cook until golden brown (approximately 5 minutes).
- Stir in toasted almonds and cook for another 2 minutes.
- Combine cooked wild rice with the skillet mixture and add basil; mix gently.
- Transfer to a greased baking dish and bake at 350°F for about 20 minutes until heated through and slightly crispy on top.
Notes
- This dish can be served as a side or a main dish.
- Feel free to add other vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg