"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 Cup raw wild rice 1/2 lb. mushrooms, sliced 3 T minced onion 1/2 C sliced almonds or water chestnuts 3 C chicken broth
Rinse wild rice thoroughly. Combine rice, mushrooms, onions and almonds in 2-quart casserole. Add broth. Cover and bake in 325-degree oven until rice is tender and liquid is absorbed. (about 1 1/2 hours)
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