This dish is a tradition in our home every Thanksgiving.

Ingredients

1 cup wild rice

1 14 ounce can chicken broth

1 cup sliced fresh mushrooms

½ cup cheddar cheese, shredded

½ cup slivered almonds

¼ cup onion, chopped

¼ cup celery, chopped

¼ cup green pepper, chopped

1 clove garlic, minced

¼ cup butter, melted

dash pepper

Method

1. Run cold water over rice for 1 minute.

2. Transfer rinsed, drained rice to a 2 quart casserole.

3. Stir in broth, mushrooms, cheese, almonds, onions, celery, garlic, pepper and

butter.

4. Cover and bake at 325 degrees for 1 1/4 hours.

5. Stir mixture.

6. Bake uncovered for 30 minutes or until liquid is absorbed, stirring once.

7. Serves 8.

Val’s note to me:

The ingredients for this recipe can be combined in the casserole early in the day. Cover and refrigerate until removed to bake. Or, it can be baked and reheated before serving. I prepared this the day before Thanksgiving and refrigerated it. I took it out 2 hours before I baked it. I doubled the recipe for the family.