RECIPE: WILD RICE CASSEROLE

December 29, 2007

INGREDIENTS:

FOR RICE
1 cup dry wild rice
2 cups chicken broth or water
1/2 tsp salt
1 TBL butter

1 small Jar marinated artichoke hearts, drained

1 small onion chopped
1 cup sliced white button mushrooms
1 TBL balsamic vinegar
1/2 lemon juice
1 TBL butter
splash Extra virgin olive oil
2 pinches dry orgeano
2 pinches dry thyme
1 pinch salt
ground pepper

1 can Campbells cream of mushroom soup
1/2 cup shredded parmasean
1/2 cup shredded smoked gouda (or any white cheese)
1/3 cup sliced almonds

DIRECTIONS: Preheat oven to 350. Cook wild rice according
to package directions..or bring water/oil and salt to a
boil, stir in rice, cover and simmer for at least 25 -35
minutes. Let rice sit for 15 mintues before uncovering.
Saute onions, mushrooms in butter/oil, add balsamic,
lemon juice, spices and salt about 7 minutes or so - until
brown and tender. Set aside to cool. In a mixing bowl,
combine drained artichoke hearts,soup, sauteed onion/mushroom
mixture, cheeses and wild rice. Pour into casserole dish
that has been sprayed with cooking oil. Top rice dish with
sliced almonds. Bake at 350 for 30 minutes.

Yield: Serves 4 - 6

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