Wild Rice and Mushroom Casserole
- Yield: 4 servings
- 1cup wild rice
- 1 (10-ounce) can condensed consomme
- Salt and pepper to taste
- 1tablespoon butter
- 1/2pound mushrooms
- Wash rice carefully, pick over and remove chaff. Place in a broad shallow casserole and cover with can of consomme; let stand 3 hours. Then bake, covered, in 350F oven for about 45 minutes, adding a little water if rice becomes too dry.
- Add 1 tablespoon butter and 1/2 pound small mushrooms which have been sauteed in a little butter. Lightly mix with a fork. Uncover rice at the last and let dry out a little; lower oven to 300F. No crust should form but all liquid should be absorbed. This is a delicious buffet supper dish.
Recipe reprinted with permission from The Junior League of Charleston’s Charleston Receipts Album; An Organizer for your Collected Recipes (Charleston, South Carolina 2007).