Wild Rice Casserole by Linda Larsen
This deliciously elegant dish pairs well with grilled or broiled chicken and a fruit salad.
Serves 6
Calories: 244.35
Fat: 2.54 grams
Saturated Fat: 0.36 grams
Cholesterol: 0.0 mg
Sodium: 305.93 mg
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (8-ounce) package shiitake mushrooms
3 stalks celery, chopped
1½ cups wild rice
½ teaspoon seasoned salt
4 cups boiling fat-free vegetable broth
⅛ teaspoon pepper
Preheat oven to 325°F. In a medium skillet, heat oil over medium heat. Add onions and garlic and sauté until tender, about 5 minutes. Add mushrooms and celery; cook and stir for 3 minutes longer.
Transfer to 2-quart baking dish and add rice, seasoned salt, boiling broth, and pepper. Cover tightly with foil. Bake until the rice is tender, about 55 to 65 minutes. Stir gently, then serve immediately.
Shiitake Mushrooms
Shiitake mushrooms contain a substance that lowers blood cholesterol levels, no matter what type of fat you eat. They also have a good amount of antioxidants, which help reduce inflammation in your arteries. These mushrooms have a deep, smoky flavor that adds a lot to recipes without adding any fat.
