Carlene Dater’s Wild Rice Casserole
1 cup wild rice
½ lb. fresh or 2 cans mushrooms
¾ cup butter
3 Tbsp. grated onion
3 cups chicken broth
Soak and wash rice 3 or 4 times in boiling water till rice opens up. Slice fresh mushrooms. Brown rice in butter; add remaining ingredients except broth. Put into buttered 2 ½ quart casserole. Add broth. Cover and bake at 350-F or 177-C for about 1 ½ or 2 hours. Takes a while, but well worth it.
Contributed by Carlene Dater, author of The Colors of Death
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