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Tomato, Olives and Wild Rice Casserole
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By Susan Carol Hauser
Posted July 23rd, 2007
This article is reprinted with permission from Wild Rice Cooking: History, Natural History, Harvesting, and Love, by Susan Carol Hauser, (2000, The Lyons Press)
Wild Rice Cooking: History, Natural History, Harvesting, and Love
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Servings: 8
Author Notes: This book contains the history and lore of wild rice, information about harvesting your own wild rice and 80 wild rice recipes.
Ingredients: 3 cups cooked wild rice
1/2 cup chopped onion
1 cup sliced mushrooms
1/2 cup butter
1 cup canned tomatoes
1 cup chopped black olives
1 cup grated cheddar cheese
1 cup hot water
Instructions:

Preheat oven to 350° F.

Sauté onions and mushrooms in butter. Combine all ingredients in an ungreased casserole dish, saving out a little cheese to sprinkle on top. Stir in 1 cup hot water last, to keep the dish moist. Sprinkle with the reserved cheese. Cover and bake for 45 minutes.



 

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