 | | Directions | | Place all ingredients in 2-quart casserole dish. Dot with butter slices on top. Cover and bake at 325 for 1 1/2 hours until liquid is absorbed. Sprinkle with parsley and almonds, if desired, when ready to serve. |
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Prep Time: 10 minutes
Cook Time: 1.5 hours
Container: 2-quart casserole
Servings: 6
|  | | Ingredients | | - | | 1 cup wild rice, rinsed, drained |
| - | | 8 ounces mushrooms (optional) |
| - | | 1 cup celery, chopped |
| - | | 1/2 cup onion, chopped |
| - | | 1 bay leaf |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 3 cups chicken broth |
| - | | 1/4 cup butter |
| - | | 1/2 cup parsley,chopped |
| - | | 1/2 cup slivered almonds, toasted (optional) |
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