This is straight from my mom, no idea where she got it from, but it is hearty and nutty and wholesome and perfect for a cold day along side some sausage or pork chops or just in a bowl on it’s own for lunch. The kids love this and grown ups think it’s fancier than it is, so it works for whoever it is you have to feed. Feel free to play with the types of rice (straight wild is really lovely) and mushrooms to make it your own, although I wouldn’t recommend any white rice as it would probably disintegrate.
1 1/2 cups rice (I used 1/2 cup wild and 1 cup of a wild and brown rice blend)
2 tbsp butter
2 cups mushrooms, chopped
1 can water chestnuts, chopped
1/4 cup slivered or chopped almonds
40 oz (4 3/4 cups) chicken or vegetable broth
salt and pepper to taste
1/4 cup cream (whipping is best but I often use coffee cream because I have it in the house)
1. Preheat oven to 375. Fry mushrooms in the butter over medium heat until soft in either a smallish dutch oven (mine is a 2 L) or a medium skillet.
2. Transfer mushrooms to 2 L casserole dish (or leave in dutch oven) and stir in rice, water chestnuts, almonds and broth. Cover and bake for 45 minutes. Remove lid and bake for another 45 minutes or until most of the liquid is gone.
3. Stir in cream, and cook until liquid no longer pools, but it’s still saucy, about 15-20 minutes. Salt and pepper to taste and serve.
PS If your dutch oven isn’t hot (ie you prepped this ahead of time) it will take quite a bit longer to cook. In a pinch or if I need to shorten the cooking time, I have cooked this on the stove for a bit to get a nice simmer going before popping it in the oven.