Wild Rice Vegetable Bake

Wild Rice Vegetable Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 305.5
  • Total Fat: 3.6 g
  • Cholesterol: 2.7 mg
  • Sodium: 145.4 mg
  • Total Carbs: 61.4 g
  • Dietary Fiber: 9.8 g
  • Protein: 9.3 g

View full nutritional breakdown of Wild Rice Vegetable Bake calories by ingredient
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f/ simply in season cookbook f/ simply in season cookbook
Number of Servings: 8


    1 c. wild rice
    4 c.water
    2 c. onion, chopped
    1 T. olive oil
    1 c. pearl barley
    4 c. diced yams
    1 lb. mushrooms
    2 cloves garlic, minced
    2 tsp. smoked paprika
    1 lemon, juiced
    1/2 c. apple cider
    3-1/2 c. chicken or vegetable stock


Boil wild rice in 4 cups water for 10 minutes. Drain. Saute onions in olive oil till soft. Place onions and wild rice in 9" x 13" baking dish; stir in barley. Spread cubed yams, squash, and mushrooms on top of grains. Sprinkle with minced garlic, paprika, and lemon juice. Add salt and pepper if desired. Pour cider and stock over veggies. Cover tightly with aluminum foil. Bake at 400 deg. F for 1 hour.

Number of Servings: 8

Recipe submitted by SparkPeople user DAMIENDUCKS.

TAGS:  Fish |

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Member Ratings For This Recipe

  • I made this and it was good but it needs more flavor. It was very filling! I will try to make this again with a few additions like garlic or even some aromatic veggies sauted with the onions. I was pleased to find a recipe that introduced some new veggies that my family doesn't eat often. Thanks - 12/16/07

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