Wild Rice Slow Baked Casserole - Diabetic Friendly Recipe

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Wild Rice Slow Baked Casserole - Diabetic Friendly

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


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

About this Recipe

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