Wild Rice with Herbs and Mushrooms
Recipe By American Diabetes Association
Cut an acorn squash into rings and steam them. Serve the rice in the center and never miss the meat.
Nutrition Facts: Starch exchanges 0.5, Vegetable exchanges 2, Fat exchanges 1.
Amount per Serving: Calories 125, Calories from Fat 55, Total Fat 6 g, Saturated Fat 0.7 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 170 mg (without added salt)Potassium 290 mg, Total Carbohydrate 16 g, Dietary Fiber 2 g, Sugars 2 g, Protein 4 g, Phosphorus 110 mg.
Serving size: ½ cup
Preparation time: 10 minutes
Cooking time: 30 minutes
- 1 cup dry packaged wild and white rice blend
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 large celery stalk, chopped
- 1 pound mixed wild mushrooms, stemmed and coarsely chopped
- 1 tablespoon fresh minced thyme
- 1 teaspoon finely minced sage
- Kosher salt and freshly ground black pepper to taste
- ¼ cup minced fresh parsley
- ¼ cup toasted chopped hazelnuts*
- 1. Prepare the rice mixture according to package directions without using the seasoning packet, if there is one.
- 2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and celery, and sauté for 7 to 8 minutes. Add in the mushrooms, thyme, sage, salt, and pepper, and raise the heat to medium high. Sauté the mushrooms for about 5 minutes, occasionally turning them.
- 3. Combine the cooked rice mixture with the mushroom blend, mixing well.
- 4. Garnish with minced parsley and toasted hazelnuts.
*To toast the hazelnuts: Add the chopped hazelnuts to a small dry skillet over medium heat. Toast the nuts, shaking the pan occasionally until they are lightly browned.