Wild Rice Casserole
Wild Rice Casserole
For Rice 1 cup dry wild rice 2 cups chicken broth or water 1/2 tsp salt 1 Tbsp butter 1 small Jar marinated artichoke hearts, drained 1 small onion chopped 1 cup sliced white button mushrooms 1 Tbsp balsamic vinegar 1/2 lemon juice 1 Tbsp butter splash Extra virgin olive oil 2 pinches dry orgeano 2 pinches dry thyme 1 pinch salt ground pepper 1 can Campbells cream of mushroom soup 1/2 cup shredded parmasean 1/2 cup shredded smoked gouda (or any white cheese) 1/3 cup sliced almonds Preheat oven to 350. Cook wild rice according to package directions..or bring water/oil and salt to a boil, stir in rice, cover and simmer for at least 25 -35 minutes. Let rice sit for 15 mintues before uncovering. Saute onions, mushrooms in butter/oil, add balsamic, lemon juice, spices and salt about 7 minutes or so - until brown and tender. Set aside to cool. In a mixing bowl, combine drained artichoke hearts,soup, sauteed onion/mushroom mixture, cheeses and wild rice. Pour into casserole dish that has been sprayed with cooking oil. Top rice dish with sliced almonds. Bake at 350 for 30 minutes. Yield: Serves 4 - 6 Categories: Side Dishes http://www.thedailyrecipe.com -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
Here are two wild rice casserole dish recipes
https://wildrice.com/blogs/wild-rice...serole-recipes http://www.wildrice.com |
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