CREAMY MUSHROOM WILD RICE
INGREDIENTS
8OZ PACKAGE OF LUNDBERGS WILD RICE
3/4 CUP DICED ONION
2 GLOVES GARLIC MINCED
8 OZ MUSHROOMS SLICED, A MIX OF PORCINI, BUTTON, CRIMINI
1 OR 2 CARROTS DICED FINE
2 OR 3 SAUSAGE LINKS, WE USE ITALIAN SPICY (OPTIONAL)
2 CUPS CHICKEN BROTH
1 SPRIG OF THYME
2 BAY LEAVES
¼ CUP HEAVY CRÈME
1 CUP PARMESON CHEESE
SALT & PEPPER TO TASTE
1.) SOAK WILDRICE OVERNIGHT
2.) WHEN READY TO PREPARE SAUTE ONION, GARLIC, CARROTS, & MUSHROOMS
IN 3 TBLS OF BUTTER OR OIL. ADD SAUSAGE AND BROWN
3.) MIX IN WILDRICE AND SAUTE FOR A FEW MINUTES, THEN ADD CHICKEN BROTH
LET SIMMER FOR 10 MINUTES
4.) ADD CREAM AND PARMESON CHEESE MIX WELL
5.) PUT ENTIRE MIXTURE INTO A CASSAROLE DISH AND BAKE IN OVEN AT 350 FOR ABOUT ONE HOUR. START WITH TINFOIL OVER THE TOP TO HOLD IN THE MOISTURE.
THIS DISH CAN BE MADE A DAY IN ADVANCE, COMPLETE STEP 5 THE NEXT DAY.