Description
A hearty and flavorful wild rice bake with vegetables and nuts.
Ingredients
Scale
- 1 cup wild rice
- 2 cups low-sodium vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (cremini or shiitake)
- 1 cup diced celery
- 2 tablespoons olive oil
- 1/2 cup chopped walnuts or pecans (toasted)
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- Salt and pepper to taste
Instructions
- Rinse wild rice under cold water until clear. In a saucepan, combine rinsed rice and vegetable broth. Bring to a boil, cover, and simmer for 45-50 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic for about 2 minutes, then add mushrooms and celery. Cook until softened (about 5 minutes).
- Combine cooked wild rice with sautéed veggies in the skillet. Stir in walnuts or pecans, thyme, and sage; season with salt and pepper.
- Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish and bake covered for 20 minutes. Uncover for the last 5 minutes to achieve a golden top.
Notes
- This dish is a great side or main vegetarian meal.
- Feel free to add other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg