Healthy Out Look – June 2017 Wild Rice with Shiitake & Roasted Almonds

wild rice shiitake

Wild Rice with Shiitake and Toasted Almonds

2 ¼ Cups reduced-sodium chicken broth

or vegetable broth

2 Cups Sliced shiitake mushroom caps

1 Cup wild rice

6 Tablespoons sliced almonds

Salt and fresh ground Pepper to taste

1 teaspoon butter

1 bunch of scallions thinly sliced

freshly ground pepper

Bring broth to a boil in a medium saucepan over high heat. Stir in mushrooms and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has blossomed and is just tender.  45 to 55 minutes. Drain any remaining liquid and transfer to a serving bowl.  Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool. About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green, 2 to 3 minutes. Stir the scallions, almond and pepper into the rice. Serve warm.


Serving size ¾ cup

159 calories

4 g fat

26 g carbohydrates

2 mg cholesterol

4 g fiber

7 g protein

55 mcg folate

2 g sugar

357 IU vitamin A

7 mg vitamin C

46 mg calcium

1 mg iron

264 mg sodium

342 mg potassium


Leave A Comment

Notice: Undefined index: lightbox_gallery_script_loading_point in /home4/ryansea/public_html/ on line 211