Yummy Wild Rice Casserole

This is a great hearty winter meal (or side dish) that can easily be made vegetarian.

Yummy Wild Rice Casserole
1 stick butter
1 large onion, chopped/diced
2-3 cloves garlic, minced
6 3/4 c chicken broth
2 c wild rice
2 c long-grain brown rice
2 c craisins
1/2 c fresh parsley
2 T fresh thyme
1 1/2 c sliced almonds
1 c chopped green onions

In a big pot, melt the butter. Add the onions and garlic. Saute ~4 min until the onions are soft.


Add the broth. Bring to a boil, then add the wild rice. Simmer on med-lo for 30 min.


Add the brown rice. Simmer another 30 minutes, or until the broth is absorbed and the wild rice is partially split open.



Add the remaining ingredients. Season with salt and pepper. (I forgot to buy green onions, so they're not in the picture. Also, I used dried spices instead of fresh.)


Transfer to a buttered 9x13 pan.


Bake now, covered with buttered foil for 40 min @ 350 degrees, or refrigerate to bake in a day or two. (note the husband-friendly instructions taped to the top!)


"After" picture will follow, after Mike bakes the casserole one night this week :)



UPDATE:
Here's the final product!