Mushroom Wild Rice Bake Recipe

Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 318
  • Fat:
  • 19 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 56 mg
  • Sodium:
  • 583 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 2 g
  • Protein:
  • 8 g


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Mushroom Wild Rice Bake

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The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions.

SERVINGS: 8-10

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 15 min. + soaking Bake: 1 hour 25 min.

Ingredients:

  • 1 cup uncooked wild rice
  • 2 cups boiling water
  • 1 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 3/4 cup uncooked long grain rice
  • 1/2 cup sliced almonds
  • 3 cups chicken broth
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons grated Parmesan cheese

Directions:

Place wild rice in a bowl and cover with boiling water; soak for 1 hour. Drain and set aside.
    In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper.
    Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10 minutes longer or until rice is tender. Yield: 8-10 servings.


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