Wild Rice

Oxmoor House
6 servings


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1 (6-ounce) package long grain and wild rice mix
1 (6-ounce) can sliced mushrooms, undrained
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped blanched almonds
1/4 cup plus 2 tablespoons butter or margarine


Cook rice according to package directions. Set aside.

Sauté mushrooms and liquid, onion, celery, green pepper, and almonds in butter in a large skillet 15 minutes or until liquid is absorbed. Stir in rice mixture. Spoon mixture into a 1 1/2-quart casserole. Cover and bake at 350° for 30 minutes.

Created date

February 2010