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.