Mushroom Wild Rice Bake

Perfect with Chicken or Fish
Serves 6-8

1 cup raw wild rice
2 cup boiling water
2 Tbl butter
1 lb. sliced fresh mushrooms
1 cup onion, chopped
3/4 cup raw long grain white rice
1/2 cup sliced almonds
3 cups chicken broth
1 1/2 cups half & half, or whole milk
2 tsp. Penzeys Mural of Flavor (or substitute 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp. oregano, 1/4 tsp basil)
1/4 tsp ground pepper
4 Tbl. grated parmesan cheese

Place wild rice in a bowl and cover with boiling water.  Soak for 1 hour.  Drain and set aside.

Preheat oven to 350.

In large skillet, melt butter over medium heat.  Add mushrooms and onions and cook until tender, about 7-10 minutes.  In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, browth, milk and spices.  Mix well.  transfer to greased 2 1/2 qt. baking dish.  Cover and bake at 350 for 75 minutes.  Uncover.  Bake another 10-15 minutes if liquid is not absorbed.  Then sprinkle with cheese and bake 10 more minutes.  Place on low broil to brown the cheese if desired.