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    You are in: Home / Recipes / Wild Rice Cheddar Broccoli Bake Recipe
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    Wild Rice Cheddar Broccoli Bake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 29, 2008

      I made this for Thanksgiving, everyone loved it. 3 people asked for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2008

    • on September 22, 2007

      5 stars--I have made this several times and it has become a favorite. I wasn't able to find broccoli with red peppers, so I use plain frozen broccoli and add a drained 4-oz. jar of pimientos. This casserole can be assembled ahead of time and refrigerated until later baking. After baking, it freezes well. Thanks, Dancer!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2007

      As far as taste goes I would give this a four star rating, BUT I felt really good about making and eating it because I used whole grain wild rice, which is much better for you than the white rice traditionally used in this dish. For that reason I give this recipe five stars. It's worth it to sub the wild rice because you don't feel so bad about having that second helping. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2006

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    Nutritional Facts for Wild Rice Cheddar Broccoli Bake

    Serving Size: 1 (155 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 396.9
     
    Calories from Fat 129
    32%
    Total Fat 14.4 g
    22%
    Saturated Fat 8.7 g
    43%
    Cholesterol 40.7 mg
    13%
    Sodium 272.7 mg
    11%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 4.0 g
    16%
    Sugars 2.0 g
    8%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    frozen broccoli with red peppers

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