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Caryl

Creamy Wild Rice Pilaf

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Rate this recipe 4.7/5 (3 Votes)
Creamy Wild Rice Pilaf 1 Picture

Ingredients

  • Nonstick cooking spray
  • 1 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
  • 1 cup uncooked wild rice, rinsed and drained
  • 1 cup uncooked regular brown rice
  • 1 cup sliced fresh mushrooms
  • 1 cup packaged julienned or coarsely shredded carrot
  • 1/2 cup sliced celery (1 stalk)
  • 1/3 cup chopped onion (1 small)
  • 1 1/2 teaspoons poultry seasoning
  • 2 cloves garlic, minced
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 6 cups water
  • 1/2 cup light dairy sour cream

Details

Servings 12
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with nonstick cooking spray; set aside. In the prepared cooker combine soup, wild rice, brown rice, mushrooms, carrot, celery, onion, poultry seasoning, garlic, pepper, and salt. Stir in water.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

3. Before serving, stir in sour cream.


Nutrition Facts Per Serving:
Servings Per Recipe: 12
Calories: 143
Protein(gm): 5
Carbohydrate(gm): 27
Fat, total(gm): 2
Cholesterol(mg): 4
Saturated fat(gm): 1
Polyunsaturated fat(gm): 1
Dietary Fiber, total(gm): 2
Sugar, total(gm): 2
Vitamin A(IU): 1749
Vitamin C(mg): 1
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 2
Pyridoxine (Vit. B6)(mg): 0
Folate(µg): 20
Cobalamin (Vit. B12)(µg): 0
Sodium(mg): 214
Potassium(mg): 287
Calcium(DV %): 61
Iron(DV %): 1
Diabetic Exchanges
Starch(d.e): 2

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