Wild Rice Casserole
(this is a side dish – see ENTREES under Wild Rice Casserole for the “hot dish” version)
- 1-cup wild rice
- ½ pound fresh mushrooms
- 3 tablespoon grated onion or minced green onions
- ½ cup butter
- 3 cups chicken broth (or water and chicken bouillon cubes) – for vegetarian use vegetable stock
- ½ cup slivered almonds or water chestnuts (I use the water chestnuts)
Wash wild rice under running water (using a small sieve) or wash 3 or 4 times in a bowl of water, lifting the rice out of water. Wash and slice mushrooms. Brown rice in butter with remaining ingredients (except broth). Turn into casserole; add broth. Cover and bake in 325 oven until rice is tender (about 1 hour – usually takes longer). Can use part wild rice, natural brown rice or white rice as desired)
- Serves 6 – 8
(Byerly Foods Recipe)