1 to 1 ¼ C wild rice, uncooked ( use a mix of wild and brown rice that comes in a bag)
1 T salt
¼ lb butter
1 small onion, chopped fine
1 lb. sliced mushrooms
½ C almonds, slivered
1 C chicken broth

1. Soak rice overnight, then cook rice in salted water, using the 1 T of salt for 45-50 minutes.

2. Drain and sauté in butter with onion and mushrooms till soft, but not brown.

3. Mix cooked rice mixture, almonds, and broth in a large casserole, cover tightly and cook at 325 for 1 hour. Add more broth if it begins to dry out. Also can sprinkle extra almonds on top.


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