DanlsMom
07-15-2002, 08:48 PM
As originally posted by kindred_spirit on the Town Square forum...
Oh wait, I was going to include this other recipe. I assume you can get wild rice in the U.S. - it's quite good (I like it boiled til it bursts). I posted a wild rice soup recipe under the 'soup recipes' topic, but here's a casserole recipe that's really good:
Wild Rice & Mushroom Casserole
1 cup wild rice
1/2 tsp. Salt
3 cups water
Rinse rice in cold water several times. Place rice, salt & water in a large pot and
boil for 1 hour or until rice cracks open and is tender. Remove from heat and drain.
Set aside.
1/2 cup chopped celery
1/4 cup chopped onion
1 cup chopped mushrooms (1 can)
2 TBsp. Margarine
1 TBsp. Flour 1 cup chicken broth (1 pack of OXO)
1/2 tsp salt
1/8 tsp pepper
1/4 cup slivered almonds (optional)
Method:
Saute onions, celery & mushrooms in margarine. Blend (stir/mix) in flour and add broth.
Cook until smooth and thickened. Add salt, pepper and cooked rice. Spoon into buttered
dish and sprinkle with almonds. Cover and bake at 350o F for 30 minutes.
Leftovers freeze well.
Note: rice can be cooked the day before.
Serves approx. 4.
Oh wait, I was going to include this other recipe. I assume you can get wild rice in the U.S. - it's quite good (I like it boiled til it bursts). I posted a wild rice soup recipe under the 'soup recipes' topic, but here's a casserole recipe that's really good:
Wild Rice & Mushroom Casserole
1 cup wild rice
1/2 tsp. Salt
3 cups water
Rinse rice in cold water several times. Place rice, salt & water in a large pot and
boil for 1 hour or until rice cracks open and is tender. Remove from heat and drain.
Set aside.
1/2 cup chopped celery
1/4 cup chopped onion
1 cup chopped mushrooms (1 can)
2 TBsp. Margarine
1 TBsp. Flour 1 cup chicken broth (1 pack of OXO)
1/2 tsp salt
1/8 tsp pepper
1/4 cup slivered almonds (optional)
Method:
Saute onions, celery & mushrooms in margarine. Blend (stir/mix) in flour and add broth.
Cook until smooth and thickened. Add salt, pepper and cooked rice. Spoon into buttered
dish and sprinkle with almonds. Cover and bake at 350o F for 30 minutes.
Leftovers freeze well.
Note: rice can be cooked the day before.
Serves approx. 4.