Baked Wild Rice and Mushroom Casserole

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Bring the chicken broth to a boil in a medium saucepan.

3. 3

   Combine the chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter, and salt in a 1 1/2-quart baking dish.

4. 4

   Cover the dish and bake in the preheated oven for 30 minutes.

5. 5

   While the rice mixture bakes, melt the remaining butter in a medium skillet over medium heat. Add the mushrooms and the onion; cook slowly, stirring, until tender. Stir the mushrooms and onion into the wild rice mixture.

6. 6

   Cover and bake again until the liquid is absorbed, about 30 more minutes.

• Calories 174.66 kcal Moderate
• Protein 2.88 g Low Source
• Carbs 25.17 g Moderate
• Total Fat 6.6 g Moderate
• Saturated Fat 4.08 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 15.68 mg Moderate
• Sodium 384.7 mg Moderate
• Fiber 1.97 g Low Source
• Sugar 1.54 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 18.42 mg Low Source
• Iron 2.29 mg Moderate
• Potassium 225.04 mg Low Source
• Vitamin A 0.66 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅