Wild Rice Slow Baked Casserole - Diabetic Friendly

Wild Rice Slow Baked Casserole - Diabetic Friendly

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Wayne Jeseritz


This recipe was in my new cookbook I just bought. Finished making this recipe tonight. It was very good. Wanted to post the recipe for those of us who need a little help with our meals.
This was done in the 2 1/2 hour mode. I had to see what it would turn out like.


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30 Min
2 Hr 30 Min


  • 1/3 c
    each: wild rice, pearl barley and brown rice
  • 2 Tbsp
    icbinb light (stick)
  • 1 clove
    garlic, minced
  • 1/2 lb
    sliced mushrooms
  • 1 large
    sliced into 1/4" rings (i chopped mine)
  • 3 c
    100% fat fee-33% less sodium swanson chicken broth
  • 1 tsp
    thyme, dried
  • ·
    salt and pepper to taste

How to Make Wild Rice Slow Baked Casserole - Diabetic Friendly


  1. Wash wild rice in three changes of hot tap water.
  2. Combine drained wild rice with the barley and brown rice.
  3. In heavy 2-quart casserole, heat butter and add garlic; sauté for one minute.
  4. Add the grains and sauté for 2-3 minutes until shiny, stirring.
  5. Add mushrooms, onions, broth and thyme.
  6. Bake along with a meat or poultry, covered.
  7. At 300 degree, the casserole bakes for 2 1/2 hours. At 350 degrees it is done in one hour. Add salt and pepper to taste.
  8. Calories: 150
    Sodium: 318mg
    Carbs: 27g
    Fiber: 3.5g
    Sugar: 2.2g
    Protein: 5.6g

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About Wild Rice Slow Baked Casserole - Diabetic Friendly

Course/Dish: Chicken Beef Casseroles
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic Low Fat
Other Tag: Healthy

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