Wild Rice Mushroom Casserole

Step 1
Cover wild rice with boiling water and soak for 1 hour. Drain.

Step 2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.

Step 3
Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Step 4
Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.

Step 5
Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.

Step 6
Increase the oven temperature to 425 degrees F (220 degrees C).

Step 7
Bake casserole until cheese and butter have melted, about 5 more minutes.