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Wild Rice Casserole Recipe

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

Contributor:  
Contributor:  
Mike & Ann Miller
Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 C (4 oz) craisins (dried cranberries) or cherries
2/3 C tawny or ruby port
8 oz box wild rice
2 T butter
3 medium stalks celery, chopped
1/2 C minced shallots or green onions
1/3 C finely chopped celery leaves
4 oz slivered almonds, toasted until lightly browned
3 tsp dried sage (or 2 tsp fresh, chopped sage)
3/4 tsp salt
1/2 tsp pepper
1/2 C chicken or turkey broth

Directions:
Directions:
Pour port over dried fruit and let stand.

Rinse rice.
Bring 2 qt. lightly salted water to rapid boil over high heat.
Stir in rice and reduce to medium heat.
Cook 45-60 minutes until rice is tender and most grains have burst.
Drain and rinse.

Melt butter in large skillet.
Add celery and saute until crisp, yet tender.
Add green onions and celery leaves, cook another 2-3 minutes.
Add fruit and port mixture & boil until liquid has evaporated.
Stir in almonds, salt, sage, pepper and rice.
Transfer to a baking dish and drizzle with broth.
Cook @ 350 for 20 minutes.

Number Of Servings:
Number Of Servings:
10 - 12
Preparation Time:
Preparation Time:
2 hours

 

 

 

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