Wild Rice Vegetable Casserole
|Wild rice||250 Milliliter (1 Cup)|
|Water||750 Milliliter (3 Cups)|
|Salt||1 Teaspoon (5 Milliliters)|
|Butter||60 Milliliter (1/4 Cup)|
|Onion||1 Large, chopped fine|
|Mushrooms||1⁄2 Pound, thinly sliced (250 Grams)|
|Carrots||250 Milliliter, shredded (1 Cup)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Light cream||125 Milliliter (1/2 Cup)|
|Egg||1 , lightly beaten|
|Brandy||30 Milliliter (2 Tablespoons)|
|Parsley||60 Milliliter, minced (1/4 Cup)|
€¢ Wash the wild rice thoroughly. Place the water in an 8-cup (2 L) microwave-safe pan. Add the salt. Microwave 5 minutes at HIGH.
€¢ Add the wild rice. Microwave 20 minutes at MEDIUM.
€¢ Place the butter in a microwave-safe bowl and melt 2 minutes at HIGH. Add the chopped onion, stir. Microwave 2 minutes at HIGH.
€¢ Add the mushrooms. Microwave 2 minutes at HIGH, stir.
€¢ Add onion and mushrooms to the cooked wild rice, stir well with a fork.
€¢ Add the shredded carrots, salt and pepper.
€¢ Mix together the remaining ingredients. Stir into the cooked wild rice. Cover and microwave 20 minutes at MEDIUM. Adjust seasoning and serve.
Serving size: Complete recipe
Calories 2130 Calories from Fat 853
% Daily Value*
Total Fat 97 g149.5%
Saturated Fat 57.3 g286.7%
Trans Fat 0 g
Cholesterol 479.3 mg159.8%
Sodium 2315.4 mg96.5%
Total Carbohydrates 256 g85.3%
Dietary Fiber 32.1 g128.4%
Sugars 36.3 g
Protein 61 g121.9%
Vitamin A 997.6% Vitamin C 205.3%
Calcium 42.5% Iron 67.4%
*Based on a 2000 Calorie diet