Wild Rice Casserole

Name: Wild Rice Casserole
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8 serving(s)
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)

(26)

Recipe by PalatablePastime

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

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READY IN: 1hr 35mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
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.
If when tender, any liquid remains, drain it.
Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
Garnish with toasted almonds before serving.

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