“A wonderful combination of rice, onions and mushrooms. Great served with chicken!” - by RJG
Ingredients
Adjust Servings
Original recipe yields 15 - 1/2 cup servings
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 2 quart stove top and oven-safe baking dish with nonstick cooking spray.
- Melt butter in the baking dish over medium heat. Stir in the wild rice and brown rice. Cook and stir for 5 minutes. Stir in the onions; cook for 5 additional minutes. Remove from heat. Stir in the mushrooms and almonds. Pour onion soup and consomme over the rice mixture. Cover with lid or aluminum foil that has been coated with nonstick cooking spray.
- Bake until rice is tender and the liquid has been absorbed, about 1 hour and 15 minutes. Stir before serving.
Nutrition
Amount Per Serving (15 total)
- Calories
- 170 cal
- 8%
- Fat
- 9.1 g
- 14%
- Carbs
- 18.7 g
- 6%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"Here's a tip for those who had trouble with the wild rice cooking. If you use "cracked" wild rice instead of whole wild rice, it will cook in about the same time as the brown rice. Enjoy!..." See more"
Patti
"This had good flavor but be warned mine was not even close to being done in 1 hour and 15 min. Took at least 30 min more and had to add some beef broth as the liquid was absorbed before the rice was ..." See morefully cooked. Nothing like messing with your main entree when your side needs another 30 min. to finish cooking. This caused me much grief."
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