Wild Rice Casserole

Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 1  cup wild rice, uncooked
• 2 1⁄2 cups vegetable broth (chicken broth ok)
• 1⁄4 teaspoon salt
• 1  cup  sliced mushrooms
• 1  small onion, chopped
• 1⁄4 cup  chopped celery
• 1⁄4 cup  chopped green pepper
• 2  cloves garlic, minced
• 1⁄4 cup butter, melted
• 1⁄2 cup  slivered almonds, toasted
• 1⁄2 cup  shredded cheddar cheese
• 1⁄4 teaspoon black pepper (or to taste)

Directions

1. Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
2. Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
3. If when tender, any liquid remains, drain it.
4. Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
5. Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
6. Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
7. Garnish with toasted almonds before serving.