Chippewa Wild Rice Casserole

    1 cup uncooked wild rice
    1/2 lb sliced mushrooms
    1/2 cup sunflower seeds
    3 tbsp minced shallots
    1 bay leaf
    1 tsp Worcestershire sauce
    3 cup chicken broth
    1/2 cup butter

Combine rice, mushrooms, shallots, sunflower seeds, bay leaf and Worcestershire sauce in 2 quart casserole. Add broth, dot with butter, cover and bake in 325°F oven until rice is tender and liquid is absorbed (about 1 1/2 hours).

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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