Chippewa Wild Rice Casserole
- 1 cup uncooked wild rice
1/2 lb sliced mushrooms
1/2 cup sunflower seeds
3 tbsp minced shallots
1 bay leaf
1 tsp Worcestershire sauce
3 cup chicken broth
1/2 cup butter
Combine rice, mushrooms, shallots, sunflower seeds, bay leaf and Worcestershire sauce in 2 quart casserole. Add broth, dot with butter, cover and bake in 325°F oven until rice is tender and liquid is absorbed (about 1 1/2 hours).
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council