• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 1/4 cup wild rice
  • 1 medium rib eye celery - chopped
  • 1 small onion - chopped
  • 3 tablespoons butter
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon dried basil
  • 1 tablespoon dried parsley flakes
  • '1 cup (4 oz) mushroom stems and pieces
  • drained'
  • 3/4 cups uncooked long grain rice

Instructions

  1. In a skillet, melt butter over medium low heat. Add wild rice, celery, and onion. Cook, stirring, until onion is tender. Pour wild rice mixture into an ungreased 1 1/2-quart casserole.
  2. Heat broth to boiling; pour over wild rice mixture. Stir in salt, parsley, sage, basil, and mushrooms; cover and bake for 45 minutes.
  3. Stir in long-grain rice. Cover and bake at 350° for about 40 to 45 minutes, or until liquid is absorbed and rice is tender.
  4. Stir in sour cream, if using.

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