Wild Rice Casserole with Slivered Almonds
Makes 10 servings
Ingredients:
1 cup chopped onion
1 garlic clove, minced
4 tablespoons butter, divided
12 ounces mix of long grain and wild rice
3 cups water
3/4 cup cream sherry, divided
4 chicken bouillon cubes
2 teaspoons fresh thyme leaves
1/2 pounds fresh mushrooms, sliced
1 cup sliced celery
1 cup slivered almonds, toasted
2 tablespoons chopped parsley
2 teaspoons grated orange peel
Directions:
1. Preheat oven to 350 degrees F. and butter a 2-quart casserole dish.
2. In a large saucepan over medium heat, saute onion and garlic in 2 tablespoons butter, until softened. Stir in rice, tossing to coat.
3. Add water, 1/2 cup sherry, bouillon cubes, and thyme. Bring to a boil, cover, and turn heat to low. Simmer 25 minutes until liquid is absorbed and rice is tender. Set aside to cool.
4. In a medium-sized skillet, saute mushrooms in remaining butter. Stir in celery, almonds, parsley and orange peel. Toss mushroom mixture with rice and remaining 1/4 cup sherry.
5. Spoon rice into prepared casserole dish and cover with foil. Poke several holes in the foil. Bake for 45 minutes or until heated through. Serve warm.
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