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Mushroom Wild Rice Bake
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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
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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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |