Fruit And Nut Rice Casserole

Name: Fruit And Nut Rice Casserole
Ingredients: 1 (5 oz.) pkg. brown and wild rice with mushrooms; 2 1/4 c. chicken broth; 2 Tbsp. butter, divided; 1/4 c. cashews; 1/2 c. celery, sliced; 1/2 c. carrots, shredded; 1 (8 oz.) can sliced water chestnuts, drained; 1/2 c. golden raisins

8 ingredients

9 steps

Ingredients

1 (5 oz.) pkg. brown and wild rice with mushrooms
2 1/4 c. chicken broth
2 Tbsp. butter, divided
1/4 c. cashews
1/2 c. celery, sliced
1/2 c. carrots, shredded
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. golden raisins

Directions

1

Prepare rice according to package directions (substitute chicken broth for water and omit butter).
2

Preheat oven to 350°. In a large skillet, melt 1 tablespoon butter over medium heat. Add cashews; cook for 2 minutes.
3

Remove from skillet.
4

Add celery and carrots; saute for 5 minutes in remaining butter.
5

Remove from heat.
6

Stir in rice, cashews and remaining ingredients.
7

Spoon into a greased 1 1/2-quart baking dish.
8

Loosely cover with foil. Bake for 30 minutes in preheated oven.
9

Makes 6 servings.