Wild Rice Casserole
|Wild rice||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onion||3 Tablespoon|
|Chopped green pepper||3 Tablespoon|
|Slivered blanched almonds||1⁄2 Cup (8 tbs)|
|Hot chicken broth||3 Cup (48 tbs)|
Wash rice and drain well.
Melt butter in skillet; add onion, green pepper, rice, and almonds.
Saute over low heat, stirring constantly, until rice begins to turn light yellow.
Turn into a casserole; add hot chicken broth.
Cover and bake in preheated slow oven (325°F.) for 1 1/2 hours, or until rice is tender and all liquid is absorbed.