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Nutrition Facts
Serving Size 276 g
(Approx. 4 Servings)
Amount Per Serving
Calories 230 Calories From Fat 0
% Daily Value*
Total Fat 11 g 14%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 240 mg 10%
Total Carbohydrate 26 g 9%
Dietary Fiber 4 g 14%
Sugars 8 g
Protein 8 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Herb Roasted Mushrooms & Wild Rice Bowl
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
4  People


Recipe makes 4 Servings

2 cup(s) water
1 cup(s) wild rice
1 rosemary, sprig
1 Lb cremini mushrooms, quartered
1 cup(s) shallots, julienned
1 Tbsp thyme, minced
1 Tbsp garlic, minced
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tsp tamari
4 cup(s) mixed greens
4 Tbsp smoked almonds, crushed
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Preheat oven to 425°F.
Bring water to a boil and add in rice and rosemary. Cover and reduce heat to a low simmer. Cook 40 minutes. Rice should be slightly split and tender. Once cooked, remove from heat and set aside.
Meanwhile, combine mushrooms, shallots, herbs, garlic and olive oil in a baking dish. Roast 30 to 40 minutes.
Once mushrooms have released their liquid and shallots have begun to caramelize, remove from oven, and drizzle with vinegar and tamari.
To build bowls, distribute 1 cup of greens evenly into 4 separate bowls or containers, top with 1/2 cup of cooked rice, a generous portion of mushrooms and almonds.
Serve immediately or store in air tight containers for lunches or quick dinners.



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