• 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)
  1. In a skillet, melt butter over medium low heat. Add wild rice, celery, and onion.
  2. Cook, stirring, until onion is tender.
  3. Pour wild rice mixture into an ungreased 1 1/2-quart casserole.
  4. Heat broth to boiling; pour over wild rice mixture.
  5. Stir in salt, parsley, gravy sauce, sage, basil, long grain rice, sour cream and mushrooms; cover and bake for 45 minutes
  6. Marlene
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.