Monday, October 8, 2012

Wild Rice Casserole

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 and An Extra Pail of Eyes... Kate Lomax travels to her hometown of Pine Bluff, Minnesota to attend the third wedding of her friend, Elizabeth. She is eager to see her old friends, a group of women called the Birthday Girls. What should have been a happy occasion quickly turns sour when the body of one of the Birthday Girls is discovered in her own swimming pool.

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