Rice And Mushroom CasseroleRice and mushroom casserole begins with wild rice and your favorite mushrooms. By adding sliced almonds, you get a bit of crunch as well as food value and nutrients that are always found in nuts. Just like most other casseroles, this one is simple to make, but you will have to bake just a bit longer for the rice to become tender.
Wild rice is a great addition to the diet because it's denser in nutrients than typical white rice. While we are at it, did you notice there are two types of rice in this dish? Yep, you also have long grain rice this rice and mushroom casserole recipe. That's an added bonus you will love. When you add great ingredients to your family's diet you are helping them to build better and healthier bodies.
The chicken broth that is called for in this recipe can made from scratch using the recipe on this site or you can purchase ready made from your supermarket. When you add the parmesan cheese and heavy whipping cream to this recipe, you can be sure that your family will receive the energy they need to power their bodies through a long day.
INGREDIENTS
1 cup wild rice (uncooked) 3/4 cup long grain rice (uncooked) 2 cups boiling water 1 pound fresh mushrooms (sliced) 1 medium onion (chopped) 3 tbsp butter 1/2 cup almonds (sliced) 3 cups chicken broth 1 1/2 cups heavy whipping cream 1 tsp salt 1/2 tsp pepper 4 tbsp parmesan cheese
1. Set oven to 350f and spray a 2 1/2 quart casserole dish with cooking spray. 2. Place wild rice in bowl and add boiling water and soak for one hour. Drain and set aside. 3. Place in a large skillet mushrooms and onion in butter and cook until tender. In a large bowl combine mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper. 4. Place this combined mixture to the prepared casserole dish and bake uncovered for 1 1/2 hours. Uncover and sprinkle with parmesan cheese and bake for additional ten minutes uncovered until rice is tender.
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