INGRDIENTS:
- 1 cup wild rice (unsoaked)
- ¼ tsp. salt
- 3 cups boiling water
- ½ lb. mushrooms, sliced
- ½ cup chopped onion
- ½ cup butter
- 1 cup grated old cheddar cheese
- 19 oz. can tomatoes
- 1 tsp. salt
- 1 cup hot water
INSTRUCTIONS:
- Follow the “quick-soak” method to prepare the wild rice for cooking.
- Cook rice (covered) in boiling, salted water until nearly tender, about 30 minutes.
- Drain rice if necessary.
- Saute mushrooms and onions in butter, for 5 minutes.
- Mix rice with all ingredients.
- Place in buttered 2-quart casserole.
- Cover and bake 1 hour at 350F
- MAKES 6 ½ CUPS
- 6 – 8 SERVINGS