Diabetes Forecast

Wild Rice With Herbs and Mushrooms

Per Serving

Wild Rice With Herbs and Mushrooms

Makes: 8
Serving Size: 1/2 cup
Calories 125
Fat 6 g
Saturated Fat 0.7 g
Trans Fat 0 g
Carbohydrate 16 g
Fiber 2 g
Sugars 2 g
Cholesterol 0 mg
Sodium 170 mg (without added salt)
Potassium 290 mg
Protein 4 g
Phosphorus 110 mg
Choices: Starch 0.5, Vegetable 2, Fat 1
  • Makes: 8
  • Serving Size: 1/2 cup
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes


1 cup dry packaged wild and white rice blend
2 Tbsp. olive oil
1 med. onion, chopped
2 garlic cloves, minced
1 large celery stalk, chopped
1 lb. mixed wild mushrooms, stemmed and coarsely chopped
1 Tbsp. fresh minced thyme
1 tsp. finely minced sage
Kosher salt and freshly ground black pepper to taste
1/4 cup minced fresh parsley
1/4 cup toasted chopped hazelnuts*
*To toast the hazelnuts: Add the chopped hazelnuts to a small dry skillet over medium heat. Toast the nuts, shaking the pan occasionally until they are lightly browned.


  1. Prepare the rice mixture according to package directions without using the seasoning packet, if there is one.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and celery, and sauté for 7 to 8 minutes. Add in the mushrooms, thyme, sage, salt, and pepper, and raise the heat to medium high. Sauté the mushrooms for about 5 minutes, occasionally turning them.
  3. Combine the cooked rice mixture with the mushroom blend, mixing well.
  4. Garnish with minced parsley and toasted hazelnuts.

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