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Rice On The Wild Side

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Rice On The Wild Side

4 oz. Creamette fine noodles, uncooked
1 jar (4 1/2 oz.) sliced mushrooms undrained
2/3 stick butter
2/3 cup WILD rice
1/2 c. dried cranberries, coarsely chopped
1/3 cup long grain white rice
1 can (10 3/4 oz.) French onion soup
1/2 can (8 oz.) sliced water chestnuts, slivered
1 can (14.5 oz.) chicken broth

Preheat oven to 350F. Over meduum heat in a large skillet, brown uncooked noodles in butter. Pour into 2-3 qt. casserole dish. Add remaining ingredients and stir. Bake, uncovered, for 45 minutes to 1 hour. Serves 6.

Original recipes from Bobbie Smith, Charles City