250 ml uncooked wild rice 1 cup
500 ml boiling water 2 cup
500 g fresh mushrooms, sliced 1 lb
1 medium onion, chopped
30 ml butter 2 tbsp
175 ml uncooked long grain rice 3/4 cup
125 ml almonds, sliced 1/2 cup
750 ml chicken broth 2 cup
375 ml heavy whipping cream 1 1/2 cup
salt & pepper to taste
40 ml parmesan cheese, grated 3 tbsp
Place wild rice in a bowl. Cover with boiling water. Soak for 1 hour. Drain and set aside.
In a large skillet; saute mushrooms and onion in butter until tender.
In large bowl; combine mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper.
Transfer to lightly greased baking dish. Cover and bake in preheated 350 F (180 C) oven for 1 1/4 hours. Uncover, sprinkle cheese on top. Bake 10 minutes longer or until rice is tender.
Serves: 8