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Mushroom Wild Rice Bake

Mushroom Wild Rice Bake
The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions.
8-10 ServingsPrep: 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 large 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 cheese. Bake 10
  • minutes longer or until rice is tender. Yield: 8-10 servings.
Nutrition Facts: 3/4 cup equals 318 calories,
© Taste of Home 2013

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Mushroom Wild Rice Bake (continued)

Nutrition Facts: 19 g fat (10 g saturated fat), 56 mg cholesterol, 583 mg sodium, 31 g carbohydrate, 2 g fiber, 8 g protein.
© Taste of Home 2013