Wild Rice Broccoli Stovetop Skillet

Laura Speck, North Little Rock, AR
2010 wild rice recipe contest finalist

    1 cup diced celery
    1 cup diced onion
    1/2 tsp minced garlic
    2 tbsp butter
    1 can (10¾ oz) cream of mushroom soup
    1 can (10¾ oz) cream of chicken soup
    1/8 tsp nutmeg
    1/2 tsp pepper
    1/8 tsp smoked paprika
    1/2 tsp salt
    1/2 cup sour cream
    1 cup milk
    6 cups cooked wild rice
    2 pkg (10 oz each) frozen Green Giant® Broccoli & Cheese Sauce,
    prepared as directed on pkg
    1 cup Sargento® Artisan Blends® Shredded Authentic Mexican Cheese

In large skillet, saute celery, onion and garlic in butter. Stir in soups, nutmeg, pepper, paprika, salt, sour cream and milk; whisk until smooth. Stir in remaining ingredients; heat through.

8-10 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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