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
In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- 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.
TWO sticks of butter! hmm, I think I will try this with a little less...would olive oil work too?
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