Wild Rice Casserole
Last updated: Friday November 23, 2012
Wash and drain:
1 1/2 cups wild rice
In ungreased 2-quart casserole, combine rice with:
1 - - small onion (minced)
2 - stalks celery
- 1/4 teaspoon thyme
- 1/4 teaspoon sage
- 1/4 teaspoon pepper
1 - cup white wine
1 - can chicken broth (10.75 oz.)
1 - can cream of mushroom soup (or your favorite creamed soup)
1 - jar mushrooms (sliced buttons are nice)
- 1/4 cup slivered almonds
A) Bake covered at 350º for 60 minutes.
B) Remove cover and continue cooking for 45 to 60 minutes (until rice is tender and liquid is absorbed).
Optional:
- Substitute half of wild rice with brown rice.
- Add shredded cooked chicken or turkey.
Temperature: 350º
Time: 60 minutes plus 45-60 more
Yield: 12 servings
Pan: 2 quart casserole
Theo and Nancy