Wild Rice With Mushrooms And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casserole | 12 | Servings | |
INGREDIENTS
| 2 | c | Wild rice |
| 1 | c | Sliced mushrooms |
| 3 | T | Butter |
| 2 | c | Light cream |
| 2 | T | Flour |
| 1/2 | lb | Cream cheese |
| minutes. Then drain well. |
INSTRUCTIONS
From "Mother Andersons Cookbook". Cook wild rice in rapidly boiling salted water until done, about 20 to Saute mushrooms in 1 Tablespoon of butter for 5 minutes. Melt remaining butter in the top of double boiler and stir the flour smoothly into it. Gradually add cream and stir until thickened. Add cheese and stir until it melts. Then add mushrooms. Butter a large 2-1/2 quart casserole and place alternate layers of rice and mushrooms mixture in it. Bake in a slow oven 325ø for one hour. Serves 12 to 14 - excellent with duck. EASTMAN@SOLSTICE.JPL.NASA.GOV (SHERRI EASTMAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 270
Calories From Fat: 153
Total Fat: 17.4g
Cholesterol: 54.8mg
Sodium: 79.4mg
Potassium: 216.4mg
Carbohydrates: 23.5g
Fiber: 1.8g
Sugar: 1.5g
Protein: 6.5g