Minnesota Wild Rice Bake | Chateau Magoo

Ingredients

• One pound Minnesota Wild Rice
• 1 ½ cup sliced Celery
• 1 ½ cup Diced white onion
• 8oz package sliced portabellamushrooms
• 4 tlbs Butter
• 8 cups of chicken broth
• 16oz condensed crème of celery (or mushroom) soup
• 2 tbls dry sage
• 3 oz sliced almonds

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Rice: Stir Rice and 1tbls of dry sage into boiling broth. Bring back to boil for 3 mins 50-70 mins until rice is soft and most has split its husks.

Sautee: Mushrooms in butter and remaining sage for 12mins, add celery for 8 mins, add onions for 5mins. Stir in soup and simmer for additional 8 mins.

Combine the Rice and Sautee stir until well mixed.

Place in pre greased 9×13 inch glass bake pan. Cover with sliced almonds and bake at 300°F for 45 min. Almonds will be crisp.