Rice Casserole with Artichokes, Mushrooms, & Almonds

Rice Casserole with Artichokes, Mushrooms, & Almonds

Makes 4 servings

Ingredients

  • 1 cup dry Brown & Wild Rice ‚Äì Available in our Bulk Food Section
  • 2 cups chicken broth or water
  • 1/2 tsp salt
  • 1 tbsp butter
  • 1 small onion, chopped
  • 1 cup sliced white button mushrooms
  • 1 tbsp butter
  • 1/4 tsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp lemon juice
  • 2 pinches dry oregano
  • 2 pinches dry thyme
  • 1 pinch salt
  • 1 pinch ground pepper
  • 1 jar (small) marinated artichoke hearts, drained
  • 1 can cream of mushroom soup
  • 1/2 cup shredded parmesan
  • 1/2 cup shredded Smoked Wisconsin Brick ‚Äì Available in our Gourmet Cheese Case
  • 1/3 cup sliced almonds

Directions

  1. Preheat oven to 350. Bring water, salt and butter to a boil, stir in rice, cover and simmer for at least 25 -35 minutes. Let rice sit for 15 mintues before uncovering.
  2. Saute onions, mushrooms in butter and oil, add balsamic vinegar, lemon juice, spices, salt and pepper. Cook about 7 minutes or so - until brown and tender. Set aside to cool.
  3. In a mixing bowl, combine drained artichoke hearts, soup, sauteed onion/mushroom mixture, cheeses and wild rice.
  4. Pour into casserole dish that has been sprayed with cooking oil. Top rice dish with sliced almonds. Bake at 350 for 30 minutes.