Directions:
- Rinse wild rice under running water, drain and set aside.
- Preheat oven to 325.
- Grease 2 qt casserole dish.
- In med saucepan combine broth, vermouth and rice.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- Set aside, do not drain.
- In large skillet, melt 2 TBS butter.
- Add mushrooms, celery and carrots.
- Cook 5 minutes.
- Stir in artichoke hearts, onion, red peppers, peel, juice, thyme, salt and pepper.
- Add remaining 1 TBS butter and remove from heat.
- Stir the rice mixture into the veggies.
- Transfer to baking dish.
- Cover and bake at 325 for 45 minutes until the rice is done.
- Stir once half way thru time.
- For Vegetarians use the vegetable stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.49 Kcal (651 kJ) | ||
| Calories from fat | 44.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 8% | |
|---|---|---|---|
| Cholesterol | 12.81mg | 4% | |
| Sodium | 274.44mg | 11% | |
| Potassium | 154.74mg | 3% | |
| Total Carbs | 22.53g | 8% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 2.48g | 5% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 15.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 124.3 Kcal (520 kJ) | ||
| Calories from fat | 35.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 8% | |
|---|---|---|---|
| Cholesterol | 10.24mg | 4% | |
| Sodium | 219.39mg | 11% | |
| Potassium | 123.7mg | 3% | |
| Total Carbs | 18.01g | 8% | |
| Sugars | 0.75g | 4% | |
| Dietary Fiber | 0.7g | 4% | |
| Protein | 1.99g | 5% | |
| Vitamin C | 7mg | 15% | |
| Iron | 0.9mg | 7% | |
| Calcium | 12.1mg | 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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