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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Wild Rice And Carrots

Date Added: January 04, 2014


1 1/2 Cups Wild Rice 1 1/2 Cups Wild rice rinsed in cold water
2 1/2 Cups Water 2 1/2 Cups Water warmed
2 1/2 Teaspoons Salt 2 1/2 Teaspoons Salt and pepper to taste
4 Unit Bacon 4 Unit Strips bacon cut into strips
1 Unit Onion 1 Unit Onion peeled and chopped
4 Unit Mushrooms 4 Unit Mushrooms chopped
1 Cup Carrot 1 Cup Finely grated carrots (at room temperature)
1/2 Cup Light Cream 1/2 Cup Light cream warmed
1 Unit Egg 1 Unit Egg separated
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1. Place the wild rice, water, and salt in a large saucepan, and bring to a boil Boil vigorously for about 10 minutes.

2. Turn off heat, cover, and let rice stand for about 20 minutes or until all the water has been absorbed.

3. Brown the bacon, remove from drippings, and drain on paper towels.

4. Saute the onions and mushrooms in the bacon drippings until the onions are golden and transparent.

5. Mix the bacon, sauted onions and mushrooms, and grated carrots into the wild rice.

6. Beat the cream and egg until light, and fold into the wild rice mixture.

7. Bake, covered, in a buttered 1 1/2 quart casserole in a moderately slow oven, 325 degrees F, for 30 minutes.

8. Remove cover, stir the mixture well with a fork, bake for 15 minutes at the same temperature.

9. Stir once again and bake, uncovered, for 15 minutes longer.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Mushroom, Rice, Beef, Onion allergies.
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