Recipe type: side or main dish
Cook time: 
Total time: 
Serves: 11 servings
  • 8 oz uncooked wild rice, rinsed or 1½ cups rice if purchased in bulk
  • 8 oz fresh mushrooms, sliced
  • 15 oz can of no salt added chicken broth, or broth saved from roasted chicken or turkey
  • ⅓ cup slivered almonds
  • ⅓ cup dried cranberries or dried cherries
  • 2 TB Promise soft tub margarine
  1. Rinse your wild rice in a small colander. Toast the almonds in your skillet over medium heat, stirring frequently until evenly toasted. Set aside. Place the toasted almonds and chicken broth in a glass covered pyrex-type dish. Melt the soft tub margarine (or butter if you prefer) in a skillet. Add the mushrooms and saute. Remove the mushrooms with a slotted spoon and add to the chicken broth. Add the wild rice to the remaining margarine in the skillet just until all of the liquid is absorbed, about 1-2 minutes. Place the broth, almonds and mushroom mixture in a well oiled (or spray with non-stick spray) casserole dish. Add wild rice and stir until well combined. Cover the casserole dish and bake at 300-degrees for 45-60 minutes.. All of the liquid should be absorbed. Remove the casserole dish from the oven . Carefully remove the cover to let the steam escape. Add the dried cranberries or cherries and gently stir in. Place the cover on again and let sit until the casserole is cooled off and the dried fruit is moist. Serve immediately.
I modified the above recipe and added 1 cup finely chopped celery to the recipe also. If you use the celery in the recipe, saute it with the mushrooms. If you are not on a sodium restricted diet, consider adding ½ tsp of salt to the recipe and fold in just before baking. The sodium content of each ½ cup serving would then increase to 133 mg of sodium per serving. The recipe is also very good if you add 2 TB of turkey broth (from your roasted turkey) to the wild rice at the table.
Nutritional information for the recipe was calculated using http://nutritiondata.self,com/facts/recipe
Nutrition Information
Serving size: ½ cup cooked Calories: 144 Fat: 5 grams Saturated fat: 0 grams Trans fat: 0 grams Carbohydrates: 20 grams Sodium: 33 mg Fiber: 2 grams Protein: 6 grams Cholesterol: 0 mg
Recipe by Honeydews Kitchen at