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Baked Wild Rice

Yield 8 servings


  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup butter or margarine, divided
  • 1 (8-ounce) package wild rice
  • 1/4 cup chopped green onion
  • 3 cups chicken broth
  • 1/2 cup slivered almonds

How to Make It

  1. Sauté mushrooms in 1/4 cup plus 2 tablespoons butter in a large skillet. Remove mushrooms; set aside. Reserve butter in skillet. Add rice to skillet; cook over medium heat, 5 minutes, stirring constantly. Stir in mushrooms, green onion, and broth. Spoon mixture into a lightly greased 2-quart casserole. Cover and bake at 350° for 1 hour. Uncover and bake an additional 15 minutes.

  2. Sauté almonds in remaining butter. Stir into rice mixture, and serve immediately.

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