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Print this Recipe    Wild Rice 02

Sherried Wild Rice & Mushroom Casserole

8 ounces fresh mushrooms, sliced
1 Tablespoon olive oil
6 Tablespoons dry sherry
2 Tablespoons flour
1/4 teaspoon black pepper
1 cup low-fat skim milk
2-1/2 cups cooked wild rice

Preheat oven to 350 degrees. Saute mushrooms over low heat in olive
oil and 4 Tablespoons of sherry. Add flour and stir until liquid
and flour make a smooth paste. Add black pepper and milk; cook over
medium heat until sauce thickens. Stir in remaining sherry and wild
rice. Bake in covered dish at 350 degrees for 40 minutes.

Delicious served with fresh asparagus, whole wheat bread, orange
slices and white wine. Makes 4 servings.

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