Wild Rice and Mushrooms

"This is my version of rice pilaf, simple and tasty. An old girlfriend gave me this recipe, and it was one of the first dishes I made my husband when we were married."
 
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photo by Debber photo by Debber
photo by Debber
Ready In:
1hr 20mins
Ingredients:
7
Serves:
6
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ingredients

  • 12 cup margarine
  • 1 cup wild rice
  • 12 cup toasted slivered almonds
  • 3 tablespoons chopped chives, green onion,and green pepper
  • 1 (14 ounce) can sliced mushrooms
  • 3 cups chicken stock
  • 1 teaspoon salt
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directions

  • Melt margarine.
  • Saute rice, almonds, chives, green onion, green pepper, mushrooms until rice turns yellow.
  • Put in casserole with stock and salt.
  • Cover, Bake at 325 degrees for 1 hour or until all liquid is absorbed.

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Reviews

  1. What a great rice dish. I will make this often, as we all loved it so much! Fresh mushrooms make it extra special!
     
  2. Excellent flavor and aroma! I used a wild/long-grain rice mixture with outstanding results. Only one "negative" comment: since this is wild rice which is black...how does the cook know when the rice has turned "yellow" as noted in Step #2? Also, I would add in Step #4 that this should be cooked with a cover/lid for the 1 1/2 hours, THEN remove the lid, and continue baking, keeping a close eye on the liquid levels and the tenderness of the grains. Otherwise--superb!
     
  3. I use this same recipe. I am not a big fan of rice but I really do like this. Everyone else loves it.
     
  4. Well I decided to try one of your recipes since we are food swap partners and let me say I was not disappointed. I served this with grilled salmon in lemon dill butter sauce and the two complimented each other beautifully. I'll be sure to make this again!
     
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I don't drink Kool-Aid
 
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