Wild Rice Casserole

This Wild Rice Casserole is a hearty and wholesome dish, perfect for those following a Paleo diet. Packed with nutritious ingredients and a blend of flavors, it's a comforting meal that brings the taste of nature to your table.

Ingredients

• Wild rice - 100 grams
• Chicken broth - 300 milliliters
• Mushrooms (sliced) - 100 grams
• Carrot (diced) - 1 medium
• Celery (diced) - 1 stalk
• Onion (diced) - 1 small
• Garlic (minced) - 2 cloves
• Olive oil - 1 tablespoon
• Thyme (dried) - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Spinach (fresh, chopped) - 50 grams
• Almonds (sliced) - 30 grams

Steps

1. Preheat your oven to 180°C (350°F).
2. In a medium saucepan, combine wild rice and chicken broth, bring to a boil, then reduce heat and simmer for 35 minutes until rice is tender.
3. In a separate skillet, heat olive oil over medium heat. Add diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.
4. Add the minced garlic and sliced mushrooms to the skillet, cooking for an additional 3-4 minutes until mushrooms are tender.
5. Stir in the cooked wild rice, dried thyme, salt, black pepper, and chopped spinach. Mix well to combine all ingredients.
6. Transfer the mixture into a greased baking dish and top with sliced almonds.
7. Bake in the preheated oven for 15 minutes until heated through and almonds are lightly toasted.
8. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from mushrooms and spinach.
• High in fiber, promoting digestive health.

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