Looking for a great new side dish for your Thanksgiving dinner this year?
Make this! My mom would be so happy. It's her recipe.
Wild rice is very Minnesota-ish. And you can't go wrong with a stick of butter.
This is very simple to make, it can be made the day before with great results, and your house will smell so good, it'll bring tears to your eyes. Or, maybe it only brings tears to my eyes because it reminds me of my childhood and my mom.
You don't get a picture today. I'm not going to make this until Thanksgiving, but I wanted you to have the recipe so you can make it for YOUR dinner.
Be thankful! There's lots of reasons for it.
Wild Rice Casserole
1 stick butter (1/2 cup)
1 cup wild rice
3 tablespoons chopped onion
1/2 cup slivered almonds
8 ounces sliced fresh mushrooms (crimini are good, white button are fine, too)
3 cups chicken broth (or vegetable broth, or water)
In a large skillet, melt the butter over medium heat. Saute the rice, onion, almonds and mushrooms until slightly soft and fragrant, about 7-8 minutes, stirring here and there. Don't let the rice brown.
Pour into a 2 quart casserole dish, and pour the chicken broth over it. Cover and bake at 350 for about 1 1/2 hours, until broth is absorbed and rice is tender. It's possible it could be done sooner, and it might take up to 2 hours.