Rice: Wild Rice Casserole 02 by Recipe Cottage

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	Wild Rice Casserole 02

		Wild Rice Casserole 1 cup wild rice 1/3 lb butter 1 chopped green pepper 1 chopped large onion 1 chopped stalk celery 1/2 - 1 pound mushrooms salt and pepper 1/3 - 1/2 can (10 oz.) undiluted consomme a dash of Worcestershire sauce 1 tsp poultry seasoning Wash and soak wild rice overnight. Put drained rice into rapidly boiling salted water and boil at least 30 minutes. Drain into a colander and pour boiling water over it twice. Drain well. Saute butter, green pepper, large onion, stalk celery, mushrooms. Salt and pepper to taste Add the sauteed vegetables to the rice in a casserole dish. Then add 1/3 - 1/2 can (10 oz.) undiluted consomme, a dash of Worcestershire sauce and 1 tsp poultry seasoning. Bake, covered, in a 325 degree F. oven for about one hour. This develops better flavour if cooked the day before and re-heated. Serves 8 - 10 persons as a side dish.