1 teaspoon olive oil
\n1 cup wild rice, rinsed and drained
\n1\/2 cup sliced mushrooms
\n1\/2 cup chopped yellow onion
\n2 tablespoons chopped almonds (or almond meal)
\n1 tablespoon minced garlic
\n2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
\n2 cups fat free chicken broth or vegetable broth
\n1\/2 cup water<\/p>\n
Preheat oven to 375 degrees Fahrenheit. In a large non stick saut\u00e9 pan, heat olive oil over medium heat. Add all ingredients except broth and water. Cook about 5 minutes, stirring constantly until mixture is fragrant and onions are just starting to soften. Do not allow garlic or nuts to brown. Transfer mixture to a 2 quart baking dish. Meanwhile, bring stock and water to a boil and pour over rice mixture in baking dish. Cover with foil and bake 1 hour. Serve hot.<\/p>\n
Yield: 6 (1-cup) servings
\nCalories: 173
\nFat: 4g
\nFiber: 3.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 teaspoon olive oil 1 cup wild rice, rinsed and drained 1\/2 cup sliced mushrooms 1\/2 cup chopped yellow onion 2 tablespoons chopped almonds (or almond meal) 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme (or 1 teaspoon dried) 2 cups fat free chicken broth or vegetable broth 1\/2 cup water Preheat oven to 375 degrees Fahrenheit. In a large non stick saut\u00e9 pan, heat olive oil over medium heat. Add all ingredients except broth and water. Cook about…<\/p>\n