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Wild Rice and Almond Casserole

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Ingredients:

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

Directions:

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.

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