About Me

My photo
I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

Search This Blog

Thursday, January 7, 2010


This is one my catering recipes and the most delicious wild rice casserole in my opinion. It can be prepared ahead of time, just bring it to room temperature before serving.

4 green onions, chopped
2 to 3 cloves of garlic, minced
1 lb. fresh mushrooms, sliced
2 sticks butter
2 cups wild rice
1/2 teaspoon thyme
1/4 teaspoon tumeric
salt and freshly ground pepper
1 1/2 cups pecans, chopped
5 cups chicken or beef broth (I have used 2 1/2 cups of each before, very good)

Preheat oven to 350 degrees.
Saute onions, mushrooms and garlic in butter until tender.
Stir in rice, seasonings and pecans and mix well. Turn into a 2-qt. casserole and pour broth over rice. Cover and bake until broth is absorbed, about 1 1/2 hours.

“This is the best; this is what wild rice is.”~Jerry Swanson

1 comment:

  1. TWO sticks of butter! hmm, I think I will try this with a little less...would olive oil work too?