Shrimp And Wild Rice Casserole

• 2 (6 oz.) pkg. wild rice
• 4 Tbsp. butter or margarine
• 1 small yellow onion, chopped
• 1 lb. fresh mushrooms, sliced
• 2 Tbsp. flour
• 1 1/4 c. chicken stock or bouillon
• 2 Tbsp. fresh lemon juice
• 1/2 c. dry white wine
• 2 Tbsp. chopped fresh parsley or 1 Tbsp. dried
• 1/4 tsp. tarragon
• 3 Tbsp. freshly grated Parmesan cheese
• 2 1/2 lb. medium shrimp, peeled and cooked

1. Preheat oven to 350u0b0.
2. Cook rice according to directions.
3. In a large saucepan, melt butter and saute onion until tender.
4. Add mushrooms and saute 1 minute.
5. Add flour and stir.
6. Add chicken stock, lemon juice and wine. Stir slowly until mixture thickens. Add parsley, tarragon and cheese and stir.
7. Combine cooked rice, shrimp and sauce. Spoon into 2-quart casserole and bake, uncovered, for 30 minutes.
8. Cover and cook 15 minutes more, if needed.
9. Serves 8 to 10.

wild rice, butter, yellow onion, fresh mushrooms, flour, chicken, lemon juice, white wine, parsley, tarragon, freshly grated parmesan cheese, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500596 (may not work)