Ingredients
1/2 cup uncooked wild rice1 cup chicken broth1/2 cup water1 celery rib, sliced1 small onion, chopped1/2 cup sliced fresh mushrooms2 teaspoons butter2/3 cup condensed cream of mushroom soup, undiluted1/8 teaspoon salt
Preparation
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.
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.
