Name: Wild Rice Mushroom Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Uncooked wild rice - 1 cup; Butter, divided - 6 tablespoons; Sliced fresh mushrooms - 1 pound; Onion, chopped - ½ medium; Uncooked white rice - ¾ cup; Freshly grated Parmesan cheese, divided - ½ cup; Chicken broth - 3 cups; Heavy cream - 1 ½ cups; Slivered almonds - ½ cup; Salt - 2 teaspoons; Ground black pepper - ¼ teaspoon

Ingredients for - Wild Rice Mushroom Casserole

1. Uncooked wild rice 1 cup

2. Butter, divided 6 tablespoons

3. Sliced fresh mushrooms 1 pound

4. Onion, chopped ½ medium

5. Uncooked white rice ¾ cup

6. Freshly grated Parmesan cheese, divided ½ cup

7. Chicken broth 3 cups

8. Heavy cream 1 ½ cups

9. Slivered almonds ½ cup

10. Salt 2 teaspoons

11. Ground black pepper ¼ teaspoon

How to cook deliciously - Wild Rice Mushroom Casserole

1 . Stage

Cover wild rice with boiling water and soak for 1 hour. Drain.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

3 . Stage

Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

4 . Stage

Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.

5 . Stage

Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.

6 . Stage

Increase the oven temperature to 425 degrees F (220 degrees C).

7 . Stage

Bake casserole until cheese and butter have melted, about 5 more minutes.