|
WILD RICE & MUSHROOM CASSEROLE
4 Servings
| 1 cup |
fresh mushrooms, diced
|
| 1 cup |
beef bouillon
|
| ¼ cup |
chopped onion
|
| ½ - ¾ tsp |
salt
|
| 2 tbsp |
butter
|
| 1/8 tsp |
pepper
|
| 1 tbsp |
flour
|
| 3 cups |
cooked Wild Rice
|
|
¼ cup
|
slivered almonds
|
Saute mushrooms and onions in butter. Blend in flour, gradually add bouillon,
stirring constantly. Cook until smooth and thickened. Add the salt, pepper and
the Wild Rice. Place in a buttered 1 quart casserole, sprinkle with almonds and
bake for 30 minutes at 350°F.
Canada (shoal@voyageur.ca)
USA (info@canoewildrice.com)
|
Recipe
of the Month
