| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rice | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Unsalted butter |
| 1/2 | lb | Fresh mushrooms, sliced thin |
| 1 | Clove garlic, finely minced | |
| 1 | T | Minced green bell pepper |
| 1/2 | c | Slivered almonds |
| 1 | c | Uncooked wild rice |
| 3 | c | Chicken broth |
| 1 | t | Salt |
| Fresh ground black pepper to | ||
| taste |
INSTRUCTIONS
Preheat oven to 350. Melt butter in a large saucepan. Add mushrooms, garlic, bell pepper, almonds & rice; cook, stirring, until mushrooms are soft. Pour mixture into a large, shallow baking dish; stir in broth, salt & pepper. Cover & bake about 1-1/2 hours or until rice is tender. Makes 6 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 195
Total Fat: 22.4g
Cholesterol: 40.7mg
Sodium: 761.1mg
Potassium: 430.3mg
Carbohydrates: 24.4g
Fiber: 3.4g
Sugar: 2.4g
Protein: 10.2g