Baked Wild Rice And Carrots Recipe
Servings: 6
Ingredients
- 1 1/2 c. Wild rice, rinsed in cool water
- 2 1/2 c. Water
- 2 1/2 tsp Salt
- 4 slc Bacon cut into strips
- 1 x Onion, peeled and minced
- 4 x Mushrooms, minced
- 1 c. Finely grated carrots
- 1/2 c. Light cream
- 1 x Egg
Directions
- Place the wild rice, water, and salt in a large saucepan, and bring to a boil Boil vigorously for about 10 min. Turn off heat, cover, and let rice stand for about 20 min or possibly till all the water has been absorbed.
- Brown the bacon, remove from drippings, and drain on paper towels. Saute/fry the onions and mushrooms in the bacon drippings till the onions are golden brown and transparent. Mix the bacon, sauted onions and mushrooms, and grated carrots into the wild rice. Beat the cream and egg till light, and fold into the wild rice mix. Bake, covered, in a buttered 1 1/2 qt casserole in a moderately slow oven, 325 degrees F, for 30 min. Remove cover, stir the mix well with a fork, bake for 15 min at the same temperature. Stir once again and bake, uncovered, for 15 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 123 | 41% |
| Total Fat 13.83g | 17% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1168mg | 49% |
| Potassium 359mg | 10% |
| Total Carbs 34.36g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.75g | 2% |
| Protein 10.29g | 16% |
