Taste of Home
Wild Rice Mushroom Bake
TOTAL TIME: Prep: 15 min. + soaking Bake: 1 hour 25 min.
YIELD: 10 servings.
The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. —Jann Marie Foster, Minneapolis, Minnesota
Ingredients
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1 cup uncooked wild rice
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2 cups boiling water
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1 pound sliced fresh mushrooms
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1 medium onion, chopped
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2 tablespoons butter
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3/4 cup uncooked long grain rice
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1/2 cup sliced almonds
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3 cups chicken broth
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1-1/2 cups heavy whipping cream
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1 teaspoon salt
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1/8 teaspoon pepper
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3 tablespoons grated Parmesan cheese
Directions
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1.
Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside.
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2.
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.
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3.
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.
Nutrition Facts
3/4 cup: 318 calories, 19g fat (10g saturated fat), 56mg cholesterol, 583mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 8g protein.
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