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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Wild Rice in a Casserole Recipe

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This recipe for Wild Rice in a Casserole is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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