Recipe: Wild Rice Casserole

Recipes using Sunkist Almond Accents

• 1 cup wild rice
• 1 lb fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 tbsp butter or cooking oil
• 3/4 cup long grain brown rice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup sliced almonds
• 3 cups canned chicken stock (about 1 1/2 cans)
• 1/2 cup evaporated skim milk
• 3 tbsp Parmesan cheese

1. Wash wild rice; cover with boiling water and allow to soak for 1 hour. Then drain.
2. Saute mushrooms and onion in 1 tablespoon butter until onion is tender.
3. Drain away any remaining liquid.
4. Spray a 2-quart casserole with nonstick vegetable spray (such as Pam).
5. Combine all ingredients except the cheese and put into the casserole.
6. Bake, covered at 350° F for 1 1/2 hours. Remove cover and top with cheese.
7. Raise oven temp to 425° F. and bake for 5 minutes more.