Wild Rice Mushroom Bake
The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. —Jann Marie Foster, Minneapolis, Minnesota
Ingredients
- 1 cup uncooked wild rice
- 2 cups boiling water
- 1 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 2 tablespoons butter
- 3/4 cup uncooked long grain rice
- 1/2 cup sliced almonds
- 3 cups chicken broth
- 1-1/2 cups heavy whipping cream
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons grated Parmesan cheese
Reviews
....only if it's called a "hot dish" ??
Just pulled it out of the oven and there was way too much liquid. I followed the directions faithfully. I used my convection oven so I dropped the temp to 325degrees. I put the dish back into the oven at 350 degrees convection bake. Here's hoping I get the liquid adsorbed into the rices. Any Ideas why this happened or how to correct the situation. Thank you.
I love this dish. Easy to make and goes well with chicken and pork.
Our five grand kids loved this dish as much as we did. Can't wait to make it again. Think I'll chop up a little celery next time and give that a try.
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I was totally surprised by my husband's reaction to this dish. I was expecting him to hate it, but he liked it well enough he went back for more! It makes a large portion which is nice too. I will definitely be making this one again.
I have made this 2 yrs in a row for Thanksgiving my family loves it is now a tradition, looks like I will be bringing tis every year.
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