Wild Rice Casserole

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 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.