Wild Rice Casserole

When I made dinner for some neighbors in December, I wanted an easy side dish that would be able to withstand reheating and cooling without question.  With my ongoing wild rice kick as of late, this seemed like an excellent choice.  This was a different way of cooking wild rice as well, as it baked and cooked through in the oven, rather than on the stovetop, which made it super easy.  I found this recipe in the Fannie Farmer Cookbook.  My neighbors suggested that they enjoyed the rice and asked for the recipe, so I think they agreed that it tasted great.  It is definitely worthy of going into a recipe box.

Wild Rice Casserole

Wild Rice Casserole

1/4 lb butter
1/2 c finely chopped onion
2 c sliced mushrooms
1 c wild rice
3 c chicken broth
1 tsp salt
1/2 tsp freshly ground pepper

Preheat the oven to 325 degrees.  Butter a 1 1/2 quart casserole.  Melt the butter in a skillet.  Add the onion, and cook until soft.  Add the mushrooms and cook, stirring until they darken.  Put the mushrooms and onions into the casserole with the remaining ingredients.  Cover and make for 1 hour or until the broth is absorbed and the rice is tender.

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