Aunt Rennie's Wild Rice
I love this recipe, it's delicious and it's pretty loose, meaning you can throw in what you happen to have that might make sense. Lots of room for experimenting. Love it!
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 10
comfort food
rice
easy
side dish
thanksgiving
warm
spring
savory
savoryside
thanksgiving
contains white meat
gluten free
red meat free
shellfish free
contains dairy
- 1 cup chicken stock
- 3 tbsp butter
- 3 cloves garlic minced
- 0.5 lbs wild rice cooked al dente
- 1 medium onion diced
- 1 bunch mushrooms sliced
- 1 cup carrots grated
- 3 stalks celery sliced
- 1 can water chestnuts slivered
- Carbohydrate 23.4662536644991 g
- Cholesterol 10.5909375051416 mg
- Fat 4.35006001434314 g
- Fiber 2.51168680959211 g
- Protein 5.12349199169411 g
- Saturated Fat 2.39360530188745 g
- Serving Size 1 1 Serving (126g)
- Sodium 114.661603666569 mg
- Sugar 20.954566854907 g
- Trans Fat 0.32081246287545 g
- Calories 149 calories
Saute onion, mushroom, carrots, garlic, celery, and water chestnuts. When onions are translucent add the wild rice and stir. Pour chicken stock (or prepared bullion) over everything and bake at 350 for 45 min to an hour. NOTES The butter can be substituted with olive oil, bacon fat, or a mix. Also, this can be made ahead of time up to the point where you'd bake it. If it is refrigerated it will need the full hour to bake.
