Creamy Wild Rice with Mushrooms	Printer Friendly version
1/2 cup wild rice 1 1/2 cups brown rice 1/2 tablespoon olive oil 1/2 cup shallots, minced 1 tablespoon fresh thyme, minced 1/2 teaspoon fresh parsley 1/4 teaspoon pepper Salt to taste 1 pound mushrooms, white, slices 1 tablespoon cornstarch 1 tablespoon chives, minced 1/2 cup milk 1/2 cup sun-dried tomato half, rehydrated 1/2 cup swiss cheese, shredded
In a saucepan of salted boiling water, cook the wild rice until very tender, about 40 minutes; drain. Cook brown rice separately according to directions on box. In saucepan add olive oil, shallots, mushrooms, salt and pepper: Sauté mushrooms, stirring frequently for 1 to 2 minutes. Add mixture to drained wild rice and cooked brown rice. Add sun dried tomatoes or red bell peppers. In a large measuring cup, combine the skim milk with cornstarch until smooth. Heat until thickened, 2 to 3 minutes. Add to rice and Swiss cheese, cook over low heat just until melted.
Servings: 8

Per Serving Nutritional Analysis
Per serving (excluding unknown items): 272 calories; 5g fat (16.0% calories from fat); 10g protein; 49g carbohydrate; 4g dietary fiber; 9mg Cholesterol; 341mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: . Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	272 16.0% 69.6% 14.4% 5g 2g 2g 1g 9mg 49g 4g 10g 341mg 917mg 125mg 3mg 2mg 9mg 1493IU 165 1/2RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	.3mg .2mcg .3mg .4mg 44mcg 6mg 0mg 0 0.0% 3 1/2 1 0 0 1/2 0