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wild rice slow baked casserole - diabetic friendly

RECIPECOOKIN avatar
Recipe by
Wayne Jeseritz
@RECIPECOOKIN
Maplewood, MN

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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yield 6 serving(s)
prep time 30 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For wild rice slow baked casserole - diabetic friendly

  • 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 lg
    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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