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Baked Wild Rice and Mushrooms Recipe

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This recipe for Baked Wild Rice and Mushrooms is from How Green Was My Valley, 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 c. uncooked wild rice
1/4 c. butter
1/2 c. slivered almonds
2 tbsp. chives or green onions
1 8 oz. can mushroom pieces, drained (Sarah, Sally's eldest daughter, suggests substituting fresh, sliced mushrooms)
3 c. chicken broth
Directions:
Directions:
Wash rice well, drain.
Melt butter in large skillet and add rice, almonds, chives and mushrooms.
Cook and stir until almonds are golden brown, about 20 min.
Pour rice mixture into a 1 1/2 qt. ungreased casserole.
Heat chicken broth to boiling, stir into rice, cover tightly.
Bake at 325º about 1 to 1 1/2 hrs. until liquid is absorbed and rice is tender.
Personal Notes:
Personal Notes:
Fred's (Grampa's younger brother) wife Sally Orme made this in the Autumn as a perfect accompaniment for the duck, pheasant and quail the brothers bagged during their sacred hunting trips into the North Country.
Polly misplaced her copy of this recipe but has fond memories of the good times and good meals she and Pop had with Sally and Fred, and wanted to include it in her cookbook. Thank you Sarah for replacing the recipe!

 

 

 

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