Wild Rice Casserole

Name: Wild Rice Casserole
Ingredients: 1 cup wild rice, uncooked; 2 1/2 cups vegetable broth (chicken broth ok); 1/4 teaspoon salt; 1 cup sliced mushrooms; 1 small onion, chopped; 1/4 cup chopped celery; 1/4 cup chopped green pepper; 2 cloves garlic, minced; 1/4 cup butter, melted; 1/2 cup slivered almonds, toasted; 1/2 cup shredded cheddar cheese; 1/4 teaspoon black pepper (or to taste)

12 ingredients

7 steps

Ingredients

1 cup wild rice, uncooked
2 1/2 cups vegetable broth (chicken broth ok)
1/4 teaspoon salt
1 cup sliced mushrooms
1 small onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
2 cloves garlic, minced
1/4 cup butter, melted
1/2 cup slivered almonds, toasted
1/2 cup shredded cheddar cheese
1/4 teaspoon black pepper (or to taste)

Directions

1

Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
2

Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
3

If when tender, any liquid remains, drain it.
4

Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
5

Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
6

Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
7

Garnish with toasted almonds before serving.