Ingredients

1/4 cup uncooked wild rice, rinsed and drained
Vegetable cooking spray
2-1/4 cups boiling chicken broth, divided
1 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter or margarine
3/4 cup uncooked rice
1 small tart red apple, cored and chopped
2 tablespoons slivered almonds, toasted (optional)

Directions

Place wild rice in deep 2-quart baking dish coated with cooking spray. Add 1 cup broth. Cover; bake at 350 degrees 45 minutes. Cook mushrooms, onion and celery in butter in large skillet until tender crisp. Add to baking dish. Stir in rice and remaining 1-1/4 cups broth. Cover; bake at 350 degrees 25 minutes, or until rices are tender and liquid is absorbed. Stir in apple; cover and let stand 2 minutes. Garnish with almonds, if desired.

*If using brown rice, combine with wild rice and 2-3/4 cups broth in deep 2-quart baking dish coated with vegetable cooking spray. Cover; bake at 350 degrees 45 minutes. Proceed as above but do not add additional broth to dish.

Makes 6 servings.

Nutrition

Each serving provides 179 calories, 4 grams protein, 4 grams fat, 33 grams carbohydrate, 1 gram dietary fiber, 0 milligrams cholesterol and 389 milligrams sodium.

Courtesy of USA Rice Federation