WILD RICE AND MUSHROOM CASSEROLE

Wild Rice and Mushroom Casserole image

Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.

Provided by Bayhill

Categories Rice

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup uncooked wild rice
1/4 teaspoon dried leaf thyme
1/4 teaspoon dried leaf basil
1 teaspoon salt (to taste)
1 1/2 cups chicken stock or 1 1/2 cups broth
1 lb mushroom
1/4 cup butter
1 onion, finely chopped
1/2 teaspoon black pepper (to taste)
2 tablespoons parsley, chopped

Steps:

In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
Melt butter in a large stovetop casserole dish. Add onions; saute until golden brown. Add prepared mushrooms; saute until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.
Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.

*** Explore more Wild Rice And Mushroom Casserole Recipes »

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