I like to use crimini mushrooms and saute the mushrooms and onion in butter for a few minutes before adding. I have also added slivered almonds that have been sauteed in butter.
- 1 cup uncooked wild rice
- 8 ounces fresh mushrooms, sliced
- 1/2 cup minced onion
- 1 (8 ounce) can sliced water chestnuts, drained
- 20 ounces chicken broth (I use Swanson's)
- 2 teaspoons minced garlic
- 1/2 teaspoon Italian seasoning, crumbled
Heat oven to 350 degrees. Rinse rice in a strainer under running water or in a bowl of water; drain. Combine all ingredients in a 2-quart casserole. Bake, covered, 75 minutes. Remove cover, stir. Continue baking until rice is tender (about 15 minutes longer). Let stand 5 or 10 minutes for rice to absorb all liquid. ( To prepare ahead, bake in microwavable casserole and refrigerate, covered. Microwave on high covered, until casserole is hot (7 to 8 minutes),stirring once.
Print this recipe
Source: The Best of Byerly's
Submitted By: Joy Bowers
Wild Rice Mushroom Bake