Asian Wild Rice Casserole Recipe
Ingredients 2 tablespoons cornstarch1 cup water1/4 cup reduced-sodium soy sauce1 teaspoon reduced-sodium chicken bouillon granules2 cups sliced celery1 medium onion, halved and sliced1 cup sliced fresh mushrooms2 tablespoons canola oil2 cups coarsely shredded cabbage1 can (8 ounces) sliced water chestnuts2 cups cooked wild rice Preparation Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts....