Wild Rice Casserole
- 1 cup wild rice
- 1 can consomme
- 3/4 cup chopped celery
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 can mushrooms pieces (drained)
- 4 Tbsp. butter (melted)
- 1/4 onion (diced)
Place rice in sieve. Place under running water and rinse until water runs clear. Place in buttered casserole. Add remaining ingredients, stirring well. Let stand in refrigerator overnight. Bake, covered, until rice is tender in 350 degree oven. This takes about 2 hours. Stir occasionally while baking.
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