Original Wild Rice With Mushrooms
|Uncooked wild rice||1 Cup (16 tbs), well washed|
|Salt water||1 Teaspoon|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Bacon strip||4 , finely chopped|
|Finely sliced celery||2 Cup (32 tbs)|
|Onions||2 Medium, chopped|
|Green pepper||1 Large, chopped|
|Olive oil||5 Tablespoon|
|Tomato juice||1⁄2 Cup (8 tbs)|
Cook rice until tender (about 20 minutes) in enough boiling salted water to cover.
Turn into a greased 2-quart casserole.
Meanwhile, saute mushrooms in butter.
In another pan, fry chopped bacon until crisp; add celery, onions, and green pepper; saute until vegetables are limp.
Stir mushrooms, the bacon-vegetable mixture, olive oil, and tomato juice into cooked wild rice.
Bake in a moderate oven (350°) until liquid is absorbed, about 30 minutes.
Serving size: Complete recipe
Calories 1933 Calories from Fat 1015
% Daily Value*
Total Fat 115 g176.8%
Saturated Fat 31.2 g156.2%
Trans Fat 0 g
Cholesterol 76.3 mg25.4%
Sodium 774 mg32.3%
Total Carbohydrates 194 g64.7%
Dietary Fiber 27.1 g108.5%
Sugars 38.4 g
Protein 46 g91.1%
Vitamin A 61.5% Vitamin C 349%
Calcium 27.1% Iron 40.8%
*Based on a 2000 Calorie diet