Wild Rice Casserole
Ingredients45 m servings
- Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts.
- Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice.
- Pour into an 11-in. x 7-in. 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25-30 minutes or until heated through.
- Nutritional Analysis: One serving (3/4 cup) equals 121 calories, 4 g fat (trace saturated fat), 0 cholesterol, 391 mg sodium, 19 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
ReviewsRead all reviews 4
This was delicious. I followed the recipe exactly, except for one thing - the can of water chestnuts I THOUGHT I had turned out to be bamboo shoots (my basement pantry isn't brightly lit), so I ...
This was a great weekday-lunch recipe! It reheats nicely. I modified it due to lack of ingredients. I used vegetable broth instead of water and chicken bouillon. Much to my dismay, I didn't ...
This is a tasty and good veggie/starch side dish. I substituted long grain and wild rice (and the microwave pouches were on sale so I used those for the first time-awesome! Saved a LOT of time ...