Liz's Wild Rice Hotdish

I’ve been bringing this dish as my contribution to my extended family’s Thanksgiving dinner since the 1970’s!

1c. uncooked wild rice (native, hand harvested)

½ lb. sliced fresh mushrooms (I use baby bellas)

3 T. finely chopped onions

1 T. butter

½ c. slivered almonds (I use Trader Joes’ pre-toasted)

3 c. chicken broth (I use jarred Organic Better Than Bouillon)

¼ c. butter, cut into small chunks, about ½” or so

Preheat oven to 325°.

Rinse and drain the wild rice in a fine sieve.

Saute mushrooms and onions in 1 T. butter for 1-2 minutes, just to soften.

Grease a 2 qt. baking dish. Add everything and stir around a bit. Cover.

Bake until the liquid has been absorbed, about 1 - 1½ hours.

(Uncover for part of the time if you want to speed it up)

Recipe created or adapted by Liz Talley, Urban Graze

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