Wild Rice Mushroom Casserole |
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Prep Time: 55 Minutes Cook Time: 25 Minutes |
Ready In: 80 Minutes Servings: 3 |
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âMy daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy,â says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth. Ingredients:
1/2 cup uncooked wild rice |
1 cup chicken broth |
1/2 cup water |
1 celery rib, sliced |
1 small onion, chopped |
1/2 cup sliced fresh mushrooms |
2 teaspoons butter |
2/3 cup condensed cream of mushroom soup, undiluted |
1/8 teaspoon salt |
Directions:
1. In a small saucepan, bring the rice, broth and water to a boil. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender and liquid is absorbed.
2. In a large nonstick skillet, saute the celery, onion and mushrooms in butter until tender. Stir in the soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 3 servings.
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