Wild Rice Casserole
For Rice
1 cup dry wild rice
2 cups chicken broth or water
1/2 tsp salt
1 Tbsp butter
1 small Jar marinated artichoke hearts, drained
1 small onion chopped
1 cup sliced white button mushrooms
1 Tbsp balsamic vinegar
1/2 lemon juice
1 Tbsp butter
splash Extra virgin olive oil
2 pinches dry orgeano
2 pinches dry thyme
1 pinch salt
ground pepper
1 can Campbells cream of mushroom soup
1/2 cup shredded parmasean
1/2 cup shredded smoked gouda (or any white cheese)
1/3 cup sliced almonds
Preheat oven to 350. Cook wild rice according to package directions..or
bring water/oil and salt to a boil, stir in rice, cover and simmer for at
least 25 -35 minutes. Let rice sit for 15 mintues before uncovering.
Saute onions, mushrooms in butter/oil, add balsamic, lemon juice, spices
and salt about 7 minutes or so - until brown and tender. Set aside to
cool. In a mixing bowl, combine drained artichoke hearts,soup, sauteed
onion/mushroom mixture, cheeses and wild rice. Pour into casserole dish
that has been sprayed with cooking oil. Top rice dish with sliced
almonds. Bake at 350 for 30 minutes.
Yield: Serves 4 - 6
Categories: Side Dishes
http://www.thedailyrecipe.com
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