Wild Rice & Pepper Bake

Serves: 5
Total Calories: 473


2/3 cup wild rice
2 cups chicken broth
1/4 cup butter
1/4 cup onion (chopped)
1/2 cup celery (diced)
1/4 cup red pepper (diced)
1/4 cup bell pepper (diced)
1/2 cup fresh mushrooms (sliced)
1/2 cup Cheddar cheese (shredded)
2 tablespoons almonds (sliced and dry roasted)


In medium size pan, bring chicken broth to boil. Add wild rice and simmer, covered, for about 35 - 40 minutes or until rice is tender.

In large skillet add butter. Melt over medium heat. Add onion, celery, red pepper, bell pepper and mushrooms. Saute until tender about 7 minutes, stirring occasionally.

Add the sauteed vegetables to rice. Mix lightly until blended.

Spoon into a greased 9 x 13 inch pan. Sprinkle with Cheddar cheese. Top off with dry roasted sliced almonds.

Nutritional Facts:

Serves: 5
Total Calories: 473
Calories from Fat: 149

This Wild Rice & Pepper Bake recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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