"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Wild Rice in a Casserole Recipe

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

Contributor:  
Contributor:  

Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1- cup wild rice, soaked overnight
1- 10oz. can consommé, undiluted
4 T. butter
¾ pound mushrooms, sliced
1 ½ cup finely chopped celery
1 bunch green onions, sliced
1- 6 oz. can water chestnuts, drained and sliced
½ cup vermouth
Butter

Directions:
Directions:
Rinse wild rice well and drain. Combine with consommé in a large saucepan and simmer, covered, until liquids absorbed, about 30 minutes.
In a skillet, melt butter and sauté vegetables until limp. Combine with cooked rice and place in a buttered, 2-quart casserole. Refrigerate until ready to use.
When ready to use heat, add vermouth and dot with butter. Bake, covered in 350-degree oven for 30-40 minutes.

 

 

 

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