Wild Rice With Shitakes and Toasted Almonds

70 mins (prep 15, cooking 55)
8 ingredients
6 servings
This recipe comes from "The Eating Well with Diabetes Cookbook". It makes great use of the dried shitakes I always have on hand. It is low in fat and high in fiber.

Categories:  side-dish , pasta,-rice-and-grains , rice , brown-rice , <-4-hours , diabetic , time-to-make , asian ,
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Serving Size (100.9 g)
Servings 6
Amount per Serving
Calories 41.38 Calories from Fat 9.54
% Daily Value *
Total Fat 1.06g 9.79%
Saturated Fat 0.5g 15.0%
Trans Fat 0.03g %
Cholesterol 1.77mg 3.53%
Sodium 40.77mg 10.19%
Total Carbohydrate 8.08g 16.17%
Dietary Fiber 1.48 g 35.49%
Sugars 1.76 g %
Protein 1.39g 16.65%
Vitamin A 4156.1IU% Vitamin C 2.46mg%
Calcium 11.04mg% Iron 0.4mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sliced shiitake mushrooms, brown and wild rice mix, sliced almonds, fresh ground pepper