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.
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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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 367 (55%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 187.8mg||58 %|
|Sodium 206.9mg||7 %|
|Potassium 654.9mg||17 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 22.5g|
|Protein 47.5g||68 %|
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Calories per serving: 670
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