Artichoke, Mushroom, and Wild Rice Casserole with Almonds Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

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 dry thyme
1 pinch salt
1 pinch ground pepper
1 jar (small) marinated artichoke hearts, drained
1 can cream of mushroom soup
1/2 cup shredded parmesan
1/2 cup shredded smoked gouda (or any white cheese)
***Topping***
1/3 cup sliced almonds

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Directions:

Preheat oven to 350. 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 mintues 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 for 30 minutes.

This recipe from CDKitchen for Artichoke, Mushroom, and Wild Rice Casserole with Almonds serves/makes 4

Recipe ID: 80515

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