Ingredients
- ½ cup wild rice , rinsed well
- 2 tablespoons olive oil
- 8 ounces crimini mushrooms , chopped
- ½ yellow onion , diced
- 2 stalks celery , diced
- 4 cloves garlic , minced
- 2 cups riced cauliflower
- 1/2 cup low-sodium chicken broth
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1/2 teaspoon coarse ground black pepper
- 1/3 cup fresh parsley , chopped
- 1/2 cup pecans , chopped
Instructions
- Preheat the oven to 375 degrees and spray an 8x8 inch baking dish with baking spray.
- Cook wild rice according to packaging or use the recipe above.
- Add olive oil to a large skillet.
- Add mushrooms, onion, celery, garlic, and riced cauliflower on medium heat, cooking for 6-8 minutes until softened.
- Whisk together broth, egg, salt, sage, thyme, pepper, and parsley in a large bowl.
- Add in the cooked vegetables and cooked wild rice, stirring until well combined.
- Spoon wild rice mixture into the baking dish (do not press down).
- Top with chopped pecans.
- Bake, uncovered for 25-30 minutes.
Nutrition
Calories: 193kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 438mg | Potassium: 526mg | Fiber: 4g | Sugar: 3g | Vitamin A: 401IU | Vitamin C: 32mg | Calcium: 53mg | Iron: 2mg
