WILD RICE Casserole

WILD RICE CASSEROLE

From the kitchen of
1870 Banana Courtyard French Quarter/B&B & Beyond
New Orleans, Louisiana

Ingredients

1 cup dry white wine
1/2 cup orange juice
2 cans chicken stock
1 cup of Wild Rice
2-3 Tablespoons butter
2 medium onions, chopped into bite size pieces
2 cloves garlic, minced fine
1-2 cups mushrooms, sliced (if you don't like mushrooms, delete this item)
1 teaspoon red pepper, to taste
1 teaspoon salt
2 cups almonds or pecans, toasted
1 cup dried, pitted cherries (Thanksgiving or Christmas? You might use dried cranberries)
a few sprigs of flat Italian parsley for use as garnish

Directions

Preheat oven to 375 degrees F. Lightly grease deep (2 quart) Pyrex baking dish. Toast nuts.

In bowl, add wine, orange juice, chicken stock and rice. Let soak 30 minutes.

In iron or other heavy skillet, melt 2-3 Tablespoons butter. Slowly sauté the following ingredients until onions are translucent: onions, garlic, mushrooms; red pepper, and salt. Add toasted almonds.

Combine sautéed ingredients with wild rice mixture and add cherries. Pour all ingredients into the deep, greased baking dish.

Bake covered in oven at 375 degrees F for 1 1/2 hours. Check rice to see if it's fully cooked (kernel is split and slightly puffed). If not, add 1/2 cup water, cover and cook 1/2 hour more.

Garnish with parsley.

Preparation time: 1.5 hours
Yield: 6 servings.
Serve in casserole dish.

Submitted by Mary Ramsey on 8/31/02.

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