by tearhead » Mon Apr 28, 2014 6:35 pm
(before I forget, my husband is requesting the Reuben recipe--can't remember who brought that)
Wild Rice Casserole
3 6-oz. boxes Uncle Ben’s Original Long Grain and Wild Rice
24 oz. sour cream (you could try it with less)
1 ½ stick butter, softened
2 cans sliced water chestnuts (I cut them in smaller pieces)
3 c. shredded cheese (cheddar or Colby/jack)
¼ c. sliced or slivered almonds, toasted
1/3 c. sliced pimiento olives (optional, but it looks nicer with these)
Prepare rice according to package directions (I omit the butter/oil there). Mix in sour cream, butter, water chestnuts, and cheese. Bake in 13 by 9” pan (it will fit and won’t bubble over, I promise) for 25 min. Add almonds and bake for 10 more minutes.
Or, bake in dutch oven (I used a 12”) with 1 ring of coals under and 1 ½ on top, turning the top clockwise every 10 min, and the bottom counterclockwise.
Pat from Wisconsin