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Artichoke, Mushroom, and Wild Rice Casserole with Almonds
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- #80515
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
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.
added by
mercy421
nutrition data
472 calories, 25 grams fat, 43 grams carbohydrates, 21 grams protein per serving.
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reviews & comments
February 27, 2014
Tried this on a whim trying to dress up left over rice. Husband gave it a gold star [his best rating], commenting it was a tasty concoction.
July 31, 2013
It's kind of expensive to make but worth it especially if you have guests over. Will make this again for company.
January 30, 2013
I also used pepper jack cheese on this because that is what I had on hand. I thought this recipe had a very good flavor!!! Will definitely make this again.
November 24, 2011
Easy to make. Had everything in the pantry. I just used pepper jack cheese since that is all I had. Yummy!