Love Minnesota’s wild rice!
I love wild rice and it’s healthier than white rice...what a great excuse to splurge once in awhile! This is another recipe given to me by Faye Miller. I prepared it recently when my son Jason was visiting for a weekend this month. It makes a large casserole that should generously feed eight people.
If you want a vacation from fixing lunch, consider supporting the United Methodist Women fund raiser for missions held Sunday, February 28th from 11:00-1:00 p.m. A large baked potato bar (numerous toppings) including dessert will be on the menu - all for a free will offering! The Fairmont United Methodist Church is lcoated at 119 2nd Street - use the north door!!
Wild Rice Casserole:
Bake the following ingredients in a covered casserole at 350 degrees for 1 1/2 hours:
1 cup washed wild rice
3 cups water
3/4 tsp salt
Drain any remaining liquid when done.
While rice is baking, cook and dice 2-3 chicken breasts (I used 3 large halves). You may substitute turkey, set aside.
1 stick butter
1 cup diced onion
2 stalks of diced celery
1 diced green pepper until tender.
Mix the above together (rice, chicken and sauté), then add:
1 small can sliced/diced water chestnuts, drained
5 tsp soy sauce
2 cans cream of mushroom soup
1 small carton of sour cream with chives
1 small can drained mushrooms
1 cup shredded yellow cheese.
Bake all together in a greased 9x13 inch baking pan, covered for 40 minutes at 350 degrees. Makes a generous rich dish, freezes well. Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.