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Print this Recipe    Wild Rice with Mushrooms and Cheese

2 cups wild rice
1 cup sliced mushrooms
3 Tablespoons butter
2 cups light cream
2 tablespoons flour
1/2 lb cream cheese

Cook wild rice in rapidly boiling salted water until done, about
20 to 30 minutes. Then drain well.

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 325 for
one hour.

Serves 12 to 14 - excellent with duck.

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