Wild Rice and Sugar Snap Peas
- 1/2 cup slivered almonds
3 tbsp butter
1 jar (4.5 oz Green Giant® Sliced Mushrooms, drained
1 can (8 oz) sliced water chestnuts, drained
4 cups cooked wild rice
1 bag (1 lb) Green Giant® SELECT® Sugar Snap Peas
1/2 cup Swanson® Chicken Broth
Preheat oven to 350°F. In large pan, saute almonds in butter till browned; remove and set aside. In same pan, saute mushrooms and water chestnuts 3 minutes. Add wild rice; stir-fry 2 minutes. Add peas, broth and almonds; toss. Place in a greased 2-qt casserole; cover. Bake 25 minutes; uncover and bake 5 minutes.
8-10 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council