By Mary Sundell, RD, LDN Rice and Mushroom Casserole, serves 4 Ingredients: 1 box Uncle Ben’s Long Grain and Wild Rice (fast cook method) 1 cup fresh mushrooms, diced 1/2 cup chopped onion 2 tbsp. butter 1 tbsp. flour 1/2 cup slivered almonds Directions: Combine the rice, seasoning packet and 1 ½ cup of water in a medium saucepan. Bring to a boil; reduce heat to low and simmer covered for 5 minutes. Remove from heat and set aside until water is absorbed. Sauté the mushrooms and onions in butter. Blend in flour. Gradually add 1 cup of water and stir constantly until smooth and thickened. Add the cooked rice mixture. Place in a buttered 1 quart casserole. Sprinkle with slivered almonds and bake for 30 minutes at 350 degrees. Per 1/2 cup serving Calories 248 Protein (g) 6 Carbohydrate (g) 35 Fat (g) 10 Cholesterol (mg) 15 Sodium (mg) 551 Potassium (mg) 212 Phosphorus (mg) 122 Mary Sundell is a registered dietitian and license dialysis nutritionist at Vanderbuilt University Medical Center in Nashville, TN.
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