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!