Thanksgiving Wild Rice Casserole - Bert Garman
Serves 10-12
Ingredients
3 T butter or margarine
1 lb. Mushrooms, sliced
1 bunch green onions, sliced
2 pkgs. Near East Original Long Grain & Wild Rice Mix with seasonings
2 ˝ cups chicken (or vegetable) broth
2 cups heavy cream
1 cup chopped dried apricots (or dried cherries)
1 cup chopped pecans
˝ tsp. salt
Directions
Sauté mushrooms and onion in butter or margarine.
Add the rice mix and seasonings, chicken (or vegetable) broth,
cream, apricots, pecans and salt. Mix well.
Place in greased 3 qt. Casserole and bake at 350 degrees for 50 minutes,
until most of liquid is absorbed and the rice is tender.
Remove cover and bake another 10-15 minutes.
Seems best if made a couple of hours before baking and left on counter.
(Do not refrigerate)