WILD RICE CASSEROLE

3 tbsp butter
1 lb sliced mushrooms
3 tbsp chopped green onion
2 pkgs ( 6 3/4-oz each) minute long grain and wild rice
2 1/2 cup shicken broth
2 cups whipping cream
1 cup chopped dried apricots or dried cherries
1 cup chopped pecans
1/2 tsp salt

Preheat oven to 350 degrees.
Butter a 3-quart casserole dish and set aside.

In a large saucepan melt the butter and cook the mushrooms and green onion 5 minutes.  Stir in the rice with season packets, broth, cream, fruit, 3/4s of the pecans, and the salt; mix together well.

Spoon the mixture into the prepared casserole dish; cover.

Bake casserole for 50 minutes or until tender and almost all the liquid is absorbed.  Sprinkle the remaining pecans over the casserole and continue baking 10 to 15 minutes or until the pecans are toasted.

Garnish with cherry tomatoes if desired.

Allow casserole to set for 10 minutes before serving.

Yield: 10-12 servings.