Wild Rice with Mushrooms and Rosemary
Yields 6 servings; serving size 5 ounces
Protein: 7.25 grams
Carbohydrates: 24.39 grams
Sugar: 1.2 grams
Fat: 5.22 grams
Preheat the oven to 350°F. Put the water, broth, rice, butter, salt, pepper, celery, and rosemary in an ovenproof casserole dish.
Cover tightly and bake in the oven for 75 minutes.
Add the mushrooms. If the rice is dry, add more broth or water.
Cover and cook for another 30 minutes.