Wild Rice Casserole
This is one of my favorite dishes of all time. It takes a while to bake, but its worth it every time. I do a lot of this recipe by feel. If you're going to follow it to the letter, just be sure that the broth you make from the chicken stock and sherry is to your liking, it will make a big difference.
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|1 poundmushrooms (suggest baby bella; or a combination)|
|1 cupwild rice|
|1 cupfresh tomatoes; diced (See note)|
|1/2 cupchopped onion|
|1 cloveGarlic; finely chopped|
|1 mediumshallot; diced|
|1 1/2 cupschicken broth|
|1/4 cupdry sherry|
|2 2 1/4 oz cans chopped ripe olives|
|1 cupcubed cheddar cheese|
Wild Rice Casserole Preparation
1. Clean, slice, and sauté mushrooms in butter until softened and white parts turn opaque
2. Wash wild rice well by letting cold water run through. (See note)
3. Mix all ingredients and spoon into a greased casserole dish. Stir to mix well.
4. Cover and bake at 325 degrees for 2 hrs.
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