Wild Rice Casserole
12 oz pkg wild rice ( I sometimes use 2/3 wild rice and 1/3 brown rice)
1 cup sliced mushrooms
1 large onion—–diced
1/4 cup olive oil
2 cans consomme
1 1/2 cans water
1 can cream of mushroom soup
1/4 cup slivered almonds
Wash rice. Brown onion and mushrooms in oil. Mix rice, onion, mushrooms, soups (undiiluted) and water. Brown slivered almonds in butter and add to mixture. Put in a 4 quart casserole. Cover and bake 1 1/2 hours or until liquid is absorbed at 350 degrees.
You can add more water.
You could probably cut this recipe in half pretty easily.