FOR RICE 1 cup dry wild rice 2 cups chicken broth or water 1/2 tsp salt 1 TBL butter

1 small Jar marinated artichoke hearts, drained

1 small onion chopped 1 cup sliced white button mushrooms 1 TBL balsamic vinegar 1/2 lemon juice 1 TBL butter splash Extra virgin olive oil 2 pinches dry orgeano 2 pinches dry thyme 1 pinch salt ground pepper

1 can Campbells cream of mushroom soup 1/2 cup shredded parmasean 1/2 cup shredded smoked gouda (or any white cheese)

1/3 cup sliced almonds

DIRECTIONS: Preheat oven to 350. Cook wild rice according to package directions..or bring water/oil and salt to a boil, stir in rice, cover and simmer for at least 25 -35 minutes. Let rice sit for 15 mintues before uncovering. Saute onions, mushrooms in butter/oil, add balsamic, lemon juice, spices and salt about 7 minutes or so - until brown and tender. Set aside to cool. In a mixing bowl, combine drained artichoke hearts,soup, sauteed onion/mushroom mixture, cheeses and wild rice. Pour into casserole dish that has been sprayed with cooking oil. Top rice dish with sliced almonds. Bake at 350 for 30 minutes.

Yield: Serves 4 - 6

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

Contributed by: Edit

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