Mushroom Wild Rice Bake

1/2 cup wild rice
1 cup boiling water
8 oz. sliced fresh mushrooms
1 small onion, chopped
1 tablespoon margarine
1/2 cup brown long grain rice
1/4 cup sliced almonds
1 can chicken broth
3/4 cup evaporated canned milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

Place wild rice in a bowl and cover with boiling water; soak for 1 hour. Drain and set aside. In a large skillet, saute mushrooms and onion in margarine until tender. In a large bowl, combine the mushroom mixture, wild rice, brown long grain rice, almonds, broth, cream, salt and pepper.



Transfer to a pam-sprayed baking dish. Cover and bake at 350 for 75 minutes. Uncover; sprinkle with Parmesan cheese and bake at 375 15 minutes longer or until rice is tender and liquid is mostly absorbed.



This makes approximately 6 2/3-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user .