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2 cups Christmas Point Wild Rice, cooked
1 onion, sliced
1/2 - 1 cup mushrooms
3-5 Tbl soy sauce to taste
2 Tbl corn starch
2 cups coarsely shredded cabbage
2 cups diagonally sliced celery
1 can water chestnuts
2 cups chicken broth
2 Tbl oil
Saute cabbage, onion, celery and mushrooms in the oil. Combine broth, soy sauce and corn starch. Add to vegetables. Heat only until thickened. Pour into 9x14 oven safe casserole dish. Sprinkle cooked rice over all. Cover with foil and bake at 350˚ for 30 minutes. Do not overcook!
Makes 4 servings
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