Wild Rice Casserole
© TPH & llizard aka ejm 2000, 2002
2 c wild rice
2 c beef consomme (or vegetable stock)
1 tsp olive oil for sauteeing
¼ c ham, chopped coarsely (optional)
¼ c pecans
1 onion, chopped
2 Tbsp sherry
- Bring wild rice and consomme (or vegetable stock) to boil. Turn heat down and simmer, covered, for one and a half hours. Drain off excess consomme and put the rice into a casserole dish.
- Fry ham in a little olive oil til crisp. Add chopped pecans. Stir them around just enough to coat with oil. Add ham and pecans to rice mixture.
- Fry onions til translucent. Add sherry and continue to cook til sherry is reduced entirely. Add onions to casserole. Mix well.
Serve with squash, green beans and roast chicken. This casserole can be made well in advance to dinner and heated up in a warm oven.