Baked Wild Rice
½
cup butter or margarine
½ lb. fresh mushrooms, sliced
1 onion, peeled and chopped
2 T. chopped green bell pepper
1 clove garlic, peeled and minced
1 cup chopped pecans
1 cup wild rice, uncooked
3 cups canned chicken broth, undiluted
salt & pepper to taste
Melt butter in a large skillet; add mushrooms, onion, green pepper and garlic. Cook 5 minutes. Add pecans. Cook 1 minute. Rinse and drain rice; mix rice into mushroom mix. Add broth. Season to taste with salt and pepper. Turn mixture into a well-greased 2-quart casserole dish and cover. Bake in a preheated 350º oven 1 hour. Yield: 8-10 servings