Directions:
- In a small saucepan, combine wild rice and 1 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
- In a large skillet over medium heat, cook and stir barley in butter for 2 minutes. Add mushrooms; cook 2 minutes longer or until mushrooms are tender. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Stir in the broth, water chestnuts, almonds, soup mix, garlic salt, onion powder, cooked rice and remaining water.
- Cover and bake at 350° for 1 hour, stirring twice. Uncover; bake 5-10 minutes longer or until barley is tender. Let stand for 5 minutes before serving. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.05 Kcal (222 kJ) | ||
| Calories from fat | 23.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 4% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 163.85mg | 7% | |
| Potassium | 85.63mg | 2% | |
| Total Carbs | 5.75g | 2% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 1.67g | 3% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 38.53 Kcal (161 kJ) | ||
| Calories from fat | 17.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 4% | |
|---|---|---|---|
| Cholesterol | 1.85mg | 1% | |
| Sodium | 119mg | 7% | |
| Potassium | 62.19mg | 2% | |
| Total Carbs | 4.18g | 2% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 1.22g | 3% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 14.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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