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Categories:Viewed: 13 - Published at: 3 years ago
Ingredients
- 1/4 c. butter
- 1/2 lb. mushrooms, sliced
- 1 c. wild rice
- 2 c. chicken broth, heated to boiling
- 1/2 c. water chestnuts, sliced
- 1 tsp. salt
Method
- Melt 2 tablespoons of butter in skillet; saute mushrooms until tender and set aside.
- Place rice in 1 1/2-quart casserole.
- Add hot chicken broth, water chestnuts, salt and remaining 2 tablespoons butter, cut in small pieces.
- Cover; bake at 350° for 30 minutes.
- Stir in sauteed mushrooms; cover and continue to bake 15 to 30 minutes longer, or until moisture is absorbed.
- Serves 6 to 8.
