Shelly's Recipe

WILD RICE CASSEROLE

Category: Rice/Risotto

1 cup dry wild rice
2 cups chicken broth or water
1/2 tsp salt
1 tbsp butter
1 small Jar marinated artichoke hearts, drained
1 small onion chopped
1 cup sliced white button mushrooms
1 tbsp balsamic vinegar
1/2 lemon juice
1 tbsp butter
splash Extra virgin olive oil
2 pinches dry oregano and thyme
1 pinch salt and ground pepper
1 can cream of mushroom soup
1/2 cup shredded parmesan
1/2 cup shredded smoked gouda (or any white cheese)
1/3 cup sliced almonds

Preheat oven to 350. Cook wild rice according to package directions.. or bring water/oil and salt to a boil, stir in rice, cover and simmer for at least 25 -35 minutes. Let rice sit for 15 minutes before uncovering. Saute onions, mushrooms in butter/oil, add balsamic, lemon juice, spices and salt about 7 minutes or so - until brown and tender. Set aside to cool.

In a mixing bowl, combine drained artichoke hearts, soup, sauteed onion/mushroom mixture, cheeses and wild rice. Pour into casserole dish that has been sprayed with cooking oil. Top rice dish with sliced almonds. Bake at 350 for 30 minutes. Serves 4 - 6