"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Wild Rice Casserole Recipe

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This recipe for Wild Rice Casserole, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Ristow
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion chopped
1 cup celery chopped
1/2 cup margarine
2 cups wild rice
2 small cans mushrooms, drained
1 (15-ounce) can chicken broth
salt and pepper
dash oregano
1/2 teaspoon chicken base (optional)

Directions:
Directions:
Rinse rice well, soak over night. Saute onion and celery in 1/2 cup margarine, add drained rice, heat through. Add mushrooms and chicken broth, salt, pepper and a dash of oregano leaves and 1/2 teaspoon chicken base (optional). Bake 1-1/2 hours at 325.

 

 

 

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