Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup wild rice (i like lungren's
- mix)
- 2 cup fresh wild mushrooms
- chopped
- 1 med onion, diced
- 2 cup mushroom/vege broth
- x balsamic vinegar
- =
Directions
~ put rice, liquid into a covered casserole dish and place in oven at around 300°F. ~ preheat a pan, add balsamic and immediately added diced onions. ~ after around 10 minutes add mushrooms to onions, turn flame to lowest setting ~ when the liquid in the oven boils turn oven down to 250. When it"s around ¾ absorbed (around 45 minutes), stir in mushroom and onions. ~ when liquid is fully absorbed turn off oven, fluff rice, and put in oven partially uncovered for another 15 minutes. Serve with green vegetables like broccoli. This tastes especially good with some chopped walnuts added! (mushroom broth is the liquid that comes out of meaty mushrooms when you dry-sautee them. I.e. Put it in a pan and heat with no added liquid. As the liquid comes out of the mushroom, pour it off and save). I used horse mushrooms (relative of the button) and some rehydrated boletes. Of course you could do this with brown rice, domesticated mushrooms as well..