Artichoke, Mushroom, and Wild Rice Casserole with Almonds
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 1-2 hrs
Ingredients:
***Rice***
1 cup dry wild rice
2 cups chicken broth or water
1/2 teaspoon salt
1 tablespoon butter
***Artichokes and Mushrooms***
1 small onion, chopped
1 cup sliced white button mushrooms
1 tablespoon butter
1/4 teaspoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon lemon juice
2 pinches dry oregano
2 pinches dried thyme
1 pinch salt
1 pinch ground black pepper
1 jar (small) marinated artichoke hearts, drained
1 can cream of mushroom soup
1/2 cup shredded Parmesan cheese
1/2 cup shredded smoked gouda cheese (or any white cheese)
***Topping***
1/3 cup sliced almonds
Directions:
Preheat oven to 350 degrees F.
Bring water, salt and butter to a boil, stir in rice, cover and simmer for at least 25 -35 minutes. Let rice sit for 15 minutes before uncovering.
Saute onions, mushrooms in butter and oil, add balsamic vinegar, lemon juice, spices, salt and pepper. Cook about 7 minutes or so - until brown and tender. Set aside to cool.
In a mixing bowl, combine drained artichoke hearts, soup, sauteed onion/mushroom mixture, cheeses and wild rice.
Pour into casserole dish that has been sprayed with cooking oil. Top rice dish with sliced almonds. Bake at 350 degrees F for 30 minutes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/488/Artichoke-Mushroom-and-Wild-109642.shtml
Recipe ID: 80515
Nutrition:
per serving: 472 calories, 25g fat, 43g carbohydrates, 21g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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