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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. Ingredients:
1 cup uncooked wild rice |
2 cups boiling water |
1 pound sliced fresh mushrooms |
1 medium onion, chopped |
2 tablespoons butter |
3/4 cup uncooked long grain rice |
1/2 cup sliced almonds |
3 cups chicken broth |
1-1/2 cups heavy whipping cream |
1 teaspoon salt |
1/8 teaspoon pepper |
3 tablespoons grated parmesan cheese |
Directions:
1. Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside.
2. In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper.
3. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender. Yield: 8-10 servings.
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