Company Wild Rice

• 1/2 c. wild rice
• salt
• 2 Tbsp. chopped onion
• 1 Tbsp. green pepper, chopped
• 1 (4 oz.) can sliced mushrooms, drained
• 1 Tbsp. butter
• 1 can cream of mushroom soup
• 1/2 c. heavy cream
• 1/8 tsp. dried marjoram
• dash each: basil and tarragon
• 1/4 tsp. each: curry powder and salt
• 1/8 tsp. pepper

1. Stir rice into 1 1/2 cups boiling water and 1/2 teaspoon salt in heavy saucepan.
2. Simmer, covered, for 30 minutes, or until rice is tender and water is absorbed.
3. Saute onion, green pepper and mushrooms in butter in large skillet for 5 minutes.
4. Stir in soup, cream and spices.
5. Cook for 10 minutes.
6. Stir in cooked rice. Place in buttered casserole.
7. Bake at 350u0b0 until bubbly.
8. Yields 6 servings.

wild rice, salt, onion, green pepper, mushrooms, butter, cream of mushroom soup, heavy cream, marjoram, basil, curry powder, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518856 (may not work)