Wild Rice Casserole

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 10 mins In a medium saucepan, bring chicken broth to a rolling boil over high heat. (10 minutes)

Recipe View 5 mins In a 1 1/2-quart baking dish, combine the boiled chicken broth, rinsed wild rice, sliced water chestnuts, 2 tablespoons of butter, and sea salt. Stir to combine. (5 minutes)

Recipe View 30 mins Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.

Recipe View 10 mins While the rice mixture is baking, melt the remaining 2 tablespoons of butter in a medium skillet over medium heat. Add the sliced mushrooms and chopped onion to the skillet. Cook, stirring occasionally, until the mushrooms are tender and have released their moisture, and the onions are translucent, about 8-10 minutes. (10 minutes)

Recipe View 5 mins Remove the baking dish from the oven. Carefully remove the foil. Stir in the sautéed mushroom and onion mixture into the wild rice mixture, ensuring it's evenly distributed. (5 minutes)

Recipe View 30 mins Cover the baking dish again with foil and continue baking until the liquid has been absorbed and the wild rice is tender, approximately 30 more minutes. (30 minutes)

Recipe View 10 mins Remove from oven and let stand for 5-10 minutes before serving.