Wild Rice and Artichoke Hearts Casserole

WILD RICE CASSEROLE http://www.thedailyrecipe.com<about:blank>
INGREDIENTS: 
FOR RICE 
1 cup dry wild rice 
2 cups chicken broth or water 
1/2 tsp salt 
1 TBL butter 
1 small Jar marinated artichoke hearts, drained 
1 small onion chopped 
1 cup sliced white button mushrooms 
1 TBL balsamic vinegar 
1/2 lemon juice 
1 TBL butter 
splash Extra virgin olive oil 
2 pinches dry orgeano 
2 pinches dry thyme 
1 pinch salt 
ground pepper 
1 can Campbells cream of mushroom soup 
1/2 cup shredded parmasean 
1/2 cup shredded smoked gouda (or any white cheese) 
1/3 cup sliced almonds 
DIRECTIONS: Preheat oven to 350. Cook wild rice according 
to package directions..or bring water/oil and salt to a 
boil, stir in rice, cover and simmer for at least 25 -35 
minutes. Let rice sit for 15 mintues before uncovering. 
Saute onions, mushrooms in butter/oil, add balsamic, 
lemon juice, spices and salt about 7 minutes or so - until 
brown and tender. Set aside to cool. In a mixing bowl, 
combine drained artichoke hearts,soup, sauteed onion/mushroom 
mixture, cheeses and wild rice. Pour into casserole dish 
that has been sprayed with cooking oil. Top rice dish with 
sliced almonds. Bake at 350 for 30 minutes. 
Yield: Serves 4 - 6 
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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Dwight D. Eisenhower
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes