Wild Rice Hotdish

This has been "my" dish to bring to Thanksgiving dinner for more than 40 years. Hopefully, my relatives will never know how easy peasy my recipe is!

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

1/2 lb. sliced fresh mushrooms (I use baby bellas)

3 T. finely chopped onions

1 T. butter

1/2 c. slivered almonds (I use Trader Joes’ toasted)

3 c. good chicken broth

1/4 c. butter, cut into small chunks, about 1/2” or so

Preheat oven to 325.

Rinse and drain the wild rice in a fine sieve.

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

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

Bake until the liquid has been absorbed, about 1—1 1/2 hours.

Recipe created or adapted by Liz Talley, Urban Graze

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