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1 Cup Wild Rice, uncooked
1 Teaspoon Olive Oil
1/2 Pound Mushrooms, fresh or canned
1 Medium Onion, diced
1 Tablespoon Flour
1 Cup Chicken Soup Stock
1 Teaspoon Salt
Pepper to Taste
1/2 Cup Bread Crumbs for Topping
1. Prepare rice in the 1-quart unit. Drain and set aside.
2. Preheat 8-inch skillet over medium heat until a
drop of water beads and dances when dropped
on the cooking surface. Add olive oil and coat
bottom of skillet.
3. Add mushrooms and diced onin to the skillet and
sauté until lightly brown.
4. Add flour to the skillet and stir; then add soup
stock to the skillet and stir again until
flour is dissolved.
5. Add rice and seasonings to the skillet and mix well.
Sprinkle bread crumbs over top, cover
skillet with vapor valve closed and reduce
heat to low. Cook for 20 minutes, then remove
cover and cook for 5 minutes more.
Nurtitional Analysis per Serving: 253 calories,
3 g. fat, < 1 mg. Cholesterol, 850 mg. Sodium,
48 g. carbohydrate, 11 g. protein
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