Wild Rice with Snow Peas and Mushrooms
A perfectly delicious rice side dish recipe!
Servings: 6 servings
Ingredients
- 2 whole green onions, chopped
- 1 tablespoon butter
- 1 cup wild rice, rinsed and drained
- 1 teaspoon salt
- 2 cups chicken broth (or more, as needed)
- One 6-ounce package frozen snow peas (thawed, drained and cut into pieces)
- One 8-ounce can water chestnuts, drained and chopped
- 1 cup sliced fresh mushrooms
- 2 tablespoons vegetable or canola oil
- salt and freshly ground black pepper, to taste
Instructions
- Cut the green onion stems into 1-inch lengths. Finely chop the white part of the green onions.
- In a large saucepan, melt the butter. Add the white onion and sauté. Add the rice, salt and chicken broth. Bring to a boil, stir and reduce the heat. Cover and cook over low heat until the rice is tender and the liquid is absorbed (about 35 minutes). If necessary, add more broth as the rice cooks.
- Heat the oil in a separate skillet. Add the mushrooms and sauté for a few minutes. Add the green onion stems, snow peas and water chestnuts and sauté lightly.
- Add the sautéed vegetables to the cooked rice. Add salt and pepper, as desired to taste.
Notes
- Substitute fresh snow peas for frozen, if you'd like.
- If preparing this recipe as GLUTEN-FREE, just be sure to use brands of wild rice and chicken broth that are known to be GF.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 698mg | Potassium: 333mg | Fiber: 3g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 23mg | Calcium: 27mg | Iron: 2mg