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Lorayne's Wild Rice Recipe

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This recipe for Lorayne's Wild Rice, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barby Raymond Jansz
Added: Wednesday, October 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. wild rice
8 oz. can sliced mushrooms (undrained)
8 oz. can chopped tomatoes (undrained)
4 oz. can chopped black olives (undrained)

1 small bag of grated cheese, your choice.
1/4 c. oil, if needed


Directions:
Directions:
In a casserole, combine all the vegetables and their liquid with the wild rice. Cover and let it stand for 2 -3 hours so the rice can absorb the liquid. If it looks like the rice could use more liquid, add up to 1/4 cup of oil. Bake at 325 F. for 1 hour. During the last 10 minutes, add cheese on top. Put back in oven for cheese to melt.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Lorayne Flynn always prepared this wonderful dish to go with the pheasant or duck that Phil would bring home. The Flynns and Raymonds met in Davenport as newlyweds, came to Naperville to begin their own businesses, built homes on Hobson Road, and the Flynn's are also Barby's Godparents. Maureen and Barby continue the friendship in Galena.

 

 

 

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