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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 teaspoon salt
- 2 tablespoons butter
- 1/8 teaspoon pepper
- 2 cups boiling water
- 3 cups chicken broth
- 3 tablespoons grated parmesan cheese
- 1 medium onion chopped
- 1-1/2 cups heavy whipping cream
- 1/2 cup sliced almonds
- 3/4 cup uncooked long grain rice
- 1 cup uncooked wild rice
- 1 pound sliced fresh mushrooms
- Carbohydrate 41.0151314836479 g
- Cholesterol 353.657031253712 mg
- Fat 76.1496951981307 g
- Fiber 3.32986290943996 g
- Protein 94.7170682306533 g
- Saturated Fat 22.1853312235282 g
- Serving Size 1 1 -10 servings. (606g)
- Sodium 367.154123288881 mg
- Sugar 37.685268574208 g
- Trans Fat 6.41215287642342 g
- Calories 1244 calories
Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside., In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350degrees for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.
