Friday, January 30, 2009

The BEST wild rice I've ever tasted!

This is my mother-in-law's recipe for Wild Rice. She got it from Lund's over 30 years ago. Trust me, it's so good, you'll want to make it. And it was perfect with Katie's brisket.

1 cup wild rice
1 chopped onion
3 stalks chopped celery
1 can sliced mushrooms, drained
1 can sliced water chestnuts, drained
1 tsp. seasoned salt
1/4 tsp. pepper
2 Tbsp. butter
1 quart chicken broth
1/2 cup slivered almonds
Wash rice. I put rice in a strainer with TINY holes and pour boiling water over it. Some people prefer to rinse with cold water. I do this 2-3 times!
Combine all the ingredients. Place in a casserole. Bake covered at 325 degrees for 1-1/2 to 2 hours or until all chicken broth is absorbed. May be prepared in advance. This freezes well. Recipe doubles well. I tossed the slivered almonds in just before serving.

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