Wild Buffet Rice Grand Slam (Page: 110) Recipe of the Month - September 2007 View past Recipes of the Month Makes lots - perfect with any meat! Ingredients: 1 cup wild rice 10 oz. can chicken broth (salt reduced) 10 oz. can of water 10 pork sausages 1/2 lb (250 g) mushrooms, sliced 1 large onion, finely chopped 2 tbsp. flour 1 cup (250 ml) whipping cream 1/2 tsp. salt 1/4 tsp. oregano 1/4 tsp. sage 1/4 tsp. marjoram 1/4 tsp. thyme 1/2 cup slivered almonds Instructions: Wash wild rice and combine with broth and water in a large covered pot. Bring to boil and reduce heat to simmer, cooking for 1 hour or until rice begins to open and is chewy. Remove to large mixing bowl.Cut sausage into small pieces and saute over medium heat until brown. Remove from skillet with slotted spoon and add to rice. Remove most of fat from skillet and saute onion and mushrooms. Add to rice mixture. In same skillet over medium heat, combine flour and cream stirring constantly until mixture thickens. Add more cream or water if sauce becomes too thick. Add seasonings and cook gently for 3 minutes. Add sauce to rice. Spoon into large casserole dish and sprinkle with almonds. Bake at 350 F for 30 minutes. Serves 10-12 delighted guests. Big toe: a device for locating sharp objects in the dark. Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

Have you tried this recipe and want to share your thoughts? Click here to submit your comments. Reviews 08/19/2007 - Barb This recipe became a favourite at our annual family picnic a few years ago, and is now a mainstay. I like to make it the night before to allow the flavours to blend - delicious!!