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Wild Rice

Yield 6 servings


  • 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

How to Make It

  1. Cook rice according to package directions. Set aside.

  2. 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.

Oxmoor House Homestyle Recipes