Beth Mosher's Wild Rice Casserole - Side Dish

Ever since my sister-in-law Beth has been in our family (30+ years) we have been feasting on this awesome side dish recipe.  It is a delicious multi-textural combination of wild rice, crunchy water chestnuts, sliced almonds (not to be confused with slivered almonds, which my father refers to as "toenails"!) and yummy vegetables.  It's great for a gathering because it makes a quantity, can be made ahead of time and looks pretty on the plate.  It goes particularly well with pork tenderloin or lamb chops.

Stay tuned for many more great recipes from Beth - she is an awesome cook!  Thanks Beth, for sharing this recipe!

Wild Rice Casserole

By Beth Mosher

 

1 box Uncle Ben’s Wild Rice (prepared)

1 cup chopped onion

1 cup fresh  mushrooms (or 1 small can)

1 cup chopped celery

3 TBL margarine

3 TBL soy sauce

½ cup sliced almonds

1 can sliced water chestnuts – chopped coarsely

 

Prepare rice as directed and set aside

In a skillet, sauté onion, celery and mushrooms until vegetables are soft. 

Add remaining ingredients (except rice) and cook for 1 minute. 

Add mixture in skillet  to prepared rice. Stir to blend.

Bake covered for 30 minutes @ 350.

 

Serves about 8-10  as a side dish.

 

This is Beth with my brother Mike!