Wild Rice and Pea Casserole

  • Yield: 6 to 8 servings


1tablespoon olive oil
1/2pound mushrooms, sliced
1-- onion, chopped
4cups cooked wild rice
1-- (10-ounce) package frozen green peas, thawed
1tablespoon Worcestershire sauce
-- Salt and pepper to taste
1/2cup sliced almonds, toasted, optional


  1. Preheat oven to 325F.
  2. In a skillet, heat olive oil and saute mushrooms and onion until tender, about 5 to 7 minutes.  In a 2-quart casserole dish, combine sauteed vegetables, rice, peas, Worcestershire sauce, salt and pepper.  Cover and bake for 20 minutes.  Remove from oven and fold in almonds.

Nutritional Info *per serving

  • Calories 111
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 52mg
  • Carbohydrate 20g
  • Fiber 3g
  • Protein 5g