My daughter is a vegetarian, so I’m always looking for meatless dishes she’d enjoy. This creamy rice dish gets a flavor boost with sauted veggies. When cooking for a vegetarian, use vegetable broth instead of chicken broth.
—VICKI SCHRUPP LITTLE FALLS, MN
PREP: 55 MIN. • BAKE: 25 MIN. • MAKES: 3 SERVINGS
1/2 cup uncooked wild rice
1 cup chicken broth
1/2 cup water
1 celery rib, sliced
1 small onion, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons butter
2/3 cup condensed cream of mushroom soup, undiluted
1/8 teaspoon salt
1. In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed.
2. Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.