Traveling Across

Wild Rice and Almond Casserole

Home >> Recipes >> Side Dish Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


1 cup wild rice
1 pound mushrooms, sliced
1 onion, chopped
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup blanched, sliced almonds
3 cups chicken broth
1 1/2 cups whipping cream
3 tablespoons Parmesan, freshly grated


Rinse rice, cover with boiling water and soak for one hour. Drain well. In large skillet over medium heat, melt butter and sauté mushrooms and onions for 8-10 minutes. In lightly greased 3 quart casserole dish, combine rice, sautéed vegetables, salt and pepper, almonds, chicken broth and cream. Mix lightly. Cover with foil and bake at 350 degrees for 1 1/2 hours. Check liquid periodically and add more if needed. Remove cover, sprinkle with Parmesan cheese and raise heat to 450 degrees. Bake for an additional 5 minutes (or just until cheese is golden brown).

Makes 8 servings

Special Note: This is an excellent dish which is also very flexible. If you wish to use it as a main course, simply add 3 cups diced, cooked chicken with the other ingredients. Since it cooks for over an hour, the dish can go in the oven before guests arrive and it will need little attention.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.