Ingredients
- 2 garlic (cloves minced)
- 2 chicken bouillon cube
- 1 1/2 qt chicken cubed (cooked)
- 2 c water
- 1 qt wild rice (cooked)
- 1 qt long brown rice (cooked grain)
- 1 c sweet pepper (red chopped)
- 1/2 lb cheddar cheese
- 1 c celery (chopped)
- 1/2 lb mushrooms (fresh)
- 5/8 c green onions (chopped)
- 3/8 c saute butter
- 2 1/4 tsp salt
- 1 1/2 tsp basil (dried)
- 1/2 tsp pepper
In a kettle, saute the first five ingredients in the butter substitute until tender. Add remaining ingredients and mix well. Spoon into a greased 13 x 9" baking dish. Cover and bake at 350 F. for 75 minutes. Uncover and bake for 15 minutes longer or until heated through.
This dish may be assembled and refrigerated overnight. Remove from the refrigerator 1 hour before baking.
