2 Tablespoons Each (Chopped) Any or All- Green-Red-Yellow Peppers, Mushrooms, Onions, Celery
1 Can Chicken Broth
1 Cup Water
2 Chicken Bouillon Cubes or 2 Teaspoons Chicken Base (I Like the Base Better)
2 Tablespoons Butter (Butter Works Best as Substitutes Will Break Down)
Slivered Almonds (Optional)
Instructions
Dissolve the bouillon or base in 1 cup of warm water and set aside. In a 2 or 3 quart heavy sauce pan, sauté the rinsed rice in butter for about 20 minutes over medium heat. If your butter turns brown your pan is too hot.
When finished sautéing the rice, add the chopped veggies, the can of chicken broth and the cup of dissolved bouillon or base. Mix it all together in the sauce pan and then put into a casserole dish that you can cover.
Bake at 350 degrees for about an hour to an hour and a half. Check while cooking to see if a little more water needs to be added. Don't stir the rice while it’s baking. The rice will open and become tender as it cooks, and will break if it’s stirred. If there’s still liquid left, adjust the lid so that steam can escape and bake a little longer until the extra liquid evaporates.
When finished, garnish with slivered almonds if you like.
Originally Submitted
11/22/2012
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You can add this Dorie’s Wild Rice Casserole recipe to your own private DesktopCookbook.
