1/4 cup wild rice
1 medium rib celery, chopped (1/2 cup)
1 small onion, chopped
3 tablespoons butter or margarine
2 1/2 cups chicken broth
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon brown sauce (such as Kitchen Bouquet or Gravy Master)
1/4 teaspoon ground sage
1/4 teaspoon dried basil
1 can (4 oz or 8 oz.) mushroom stems and pieces, drained
3/4 cup uncooked long grain rice
1 cup sour cream, (optional)
In a skillet, melt butter over medium low heat. Add wild rice, celery, and onion.
Cook, stirring, until onion is tender.
Pour wild rice mixture into an ungreased 1 1/2-quart casserole.
Heat broth to boiling; pour over wild rice mixture.
Stir in salt, parsley, gravy sauce, sage, basil, long grain rice, sour cream and mushrooms; cover and bake for 45 minutes
Pairs Well With
I love the crunchy texture of wild rice. Of course wild rice isn't really rice but a grass. This baked rice is very tasty and easy to prepare.