Original Wild Rice With Mushrooms Recipe


Difficulty LevelEasyHealth IndexAverage
DishMain Ingredient
Interest Group


 Uncooked wild rice1 Cup (16 tbs), well washed
 Salt water1 Teaspoon
 Fresh mushrooms1⁄2 Pound, sliced
 Butter2 Tablespoon
 Bacon strip4 , finely chopped
 Finely sliced celery2 Cup (32 tbs)
 Onions2 Medium, chopped
 Green pepper1 Large, chopped
 Olive oil5 Tablespoon
 Tomato juice1⁄2 Cup (8 tbs)

Nutrition Facts

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 mg

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


Cook rice until tender (about 20 minutes) in enough boiling salted water to cover.
Drain thoroughly.
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.