1 hour 35 minutes (15 min prep, 1 hr 20 min cooking)
1 cup wild rice, uncooked
2 1/2 cups vegetable broth (chicken broth is ok)
1/4 teaspoon salt
1 cup sliced mushrooms
1 small onion, chopped (I estimated about 1 scant cup)
1/4 cup chopped celery
1/4 cup chopped green peppers
2 cloves garlic, minced
1/4 cup butter, melted
1/2 cup shredded cheddar cheese
1/4 teaspoon black pepper (or to taste)
1/2 cup slivered almonds, toasted
Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
If, when tender, any liquid remains, drain it.
While the wild rice is simmering, saute the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes. (I added the garlic the last couple of minutes so as not to burn it.)
Mix together the rice, black pepper, vegetables, and cheese, and spread in a greased 2-quart casserole.
Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
Garnish with toasted almonds before serving.
Cathy in Tx
Posted by Sue L 10-10-02 recipezaar (now Food.com)