• Prep Time:
  • Cooking Time:
  • Serves: 6 servings

Wild Rice Mushroom Casserole - Ww

  • Recipe Submitted by on

Category: Casseroles

 Ingredients List

  • 3 Portabella mushrooms; or
  • -more, or 6 large white
  • -mushrooms, cleaned and
  • -stemmed
  • 1 tb Olive oil
  • 3 Shallots; minced
  • 2 3/4 c Reduced-sodium chicken
  • -broth; or beef broth
  • 1 c Wild rice
  • 1/2 ts Dried thyme; or rosemary
  • -leaves, crumbled
  • 1/2 ts Freshly ground pepper
  • 1 Bay leaf

 Directions

Wild rice takes longer to cook than true rice. This dish can be baked ahead
and reheated at serving time.

1. Turn on the broiler; line a baking sheet with foil. Place the mushrooms,
stem side down, on the baking sheet. Broil until lightly browned, about 4
minutes. Remove and let cool slightly, then dice; transfer to a plate.

2. Reduce the oven temperature to 350 degrees. In a medium saucepan, heat
the oil. Saute the shallots until softened, about 4 minutes. Stir in the
broth, the mushrooms with any juices, rice, thyme, pepper and bay leaf.
Transfer to a 1-quart casserole. Cover and bake until the liquid is
absorbed and the rice is tender but still slightly chewy, about 1 hour or
more. Remove, discard the bay leaf and serve.

Makes 6 servings. EACH 145 calories (22 % from fat), 3 grams fat (0 grams
sat. fat), 25 grams carbohydrate, 6 grams protein, 261 mg sodium, trace of
cholesterol, 16 mg calcium, 6 grams fiber

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