Recipe: Veggie and Wild Rice Casserole (using cream of mushroom soup)

VEGGIE AND WILD RICE CASSEROLE

1 1/2 cups wild rice, uncooked
1 quart rich chicken broth or stock (or vegetable stock)
1/4 cup butter or olive oil/butter combo
2 cups celery (with leaves), sliced
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
1 (8 oz.) can water chestnuts, drained and sliced
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1/2 cup sherry wine
1/4 cup finely chopped fresh parsley
1/4 cup pimento strips
1/4 teaspoon thyme
1/4 teaspoon marjoram
Salt and freshly ground pepper, to taste
1 cup sliced toasted almonds

Wash rice in cold water; drain. Place in a medium-size saucepan, adding the chicken broth. Bring this mixture to a boil, reduce the heat, cover and simmer about 45 minutes or until rice is tender.

Preheat oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray.

In a medium-size skillet, heat the butter/oil over a medium-high heat, then add the celery, onion, garlic and mushrooms. Let this mixture saute until tender crisp.

Add the cooked rice to the sauteed mixture, along with the remaining ingredients, except the almonds. Mix well, then spoon into the prepared baking dish. Top with the almonds.

Cover and bake at 350 degrees F for 45-50 minutes.

Makes 12 servings
Source: The Gabby Gourmet