A native Minnesota food!

​Yes I am talking about wild rice. I may be wrong but I don’t think any other state grows wild rice, at least not to my knowledge. I love it, I just made wild rice soup and I know I have given you that recipe. Today I am going to share a side dish for wild rice that is one of my favorites! To me this is a cozy warm you up dish, and don’t we need that this winter! Well it is pretty out and the snow is good insulation for my flowers, I’m trying hard to think positive!!
 
Wild Rice casserole:
1 cup wild rice
4 cups boiling water
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. can mushroom stems and pieces
2 beef bouillon cubes, dissolved  in 1 1/2 cups hot water
1/4 tsp. celery salt
1/4 tsp. garlic powder
1/4 tsp. onion salt
1/4 tsp. paprika
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup slivered almonds


Put wild rice in saucepan. Pour boiling water over it and let stand 20 minutes then drain. Put rice in 2 quart casserole. Add soups and mushrooms. Saute’ onion and celery in 3 Tablespoons of butter then add to rice. Dissolve bouillon cubes in the 1 1/2 cups hot water, then add celery salt, garlic powder, pepper, onion salt, and paprika to the beef bouillon, mix well and add to casserole. Sprinkle slivered almonds on top. Bake at 350 degrees for 1 1/2 hours. Serves 6-8
Stay safe and warm!