wild rice slow baked casserole - diabetic friendly
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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prep time
30 Min
cook time
2 Hr 30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1/3 cup each: wild rice, pearl barley and brown rice
- 2 tablespoons icbinb light (stick)
- 1 clove garlic, minced
- 1/2 pound sliced mushrooms
- 1 large sliced into 1/4" rings (i chopped mine)
- 3 cups 100% fat fee-33% less sodium swanson chicken broth
- 1 teaspoon thyme, dried
- - salt and pepper to taste
How To Make wild rice slow baked casserole - diabetic friendly
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Step 1Wash wild rice in three changes of hot tap water.
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Step 2Combine drained wild rice with the barley and brown rice.
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Step 3In heavy 2-quart casserole, heat butter and add garlic; sauté for one minute.
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Step 4Add the grains and sauté for 2-3 minutes until shiny, stirring.
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Step 5Add mushrooms, onions, broth and thyme.
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Step 6Bake along with a meat or poultry, covered.
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Step 7At 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.
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Step 8Calories: 150 Sodium: 318mg Carbs: 27g Fiber: 3.5g Sugar: 2.2g Protein: 5.6g
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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