Ingredients
-
3/4
-
1/4
-
1/4
-
1
-
1 1/2
-
1
-
1/4
-
1
-
1/2
-
2
-
-
-
-
-
Directions
Wild Rice and Mushroom Casserole, Posted for the Zaar World Tour-Canada. From the “Best of International Cooking” cookbook., Great rice and DH enjoyed it a lot. Easy to make and I think this would be great as a side dish for just about anything. Thank you Bayhill and congrats again on the football pool win! :, This was a tasty dish. It has a mild flavor, but the mushrooms and the rice pair perfectly, leaving both flavors intact. This would work with any meat as a side, and can be an easy weeknight meal. I did add a tad bit of bacon drippings with the butter, and only used 2 tbs of butter when I sauted the veggies, and added some baby bok choi stalks for texture. I also used whole mushrooms that I sliced myself for better flavor. You should add approx. 2 cups of broth to the rice and cook for 45 minutes. This was super yummy, and an unexpected winner for me. Simple and healthy.
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Steps
|
1
Done
|
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. |
|
2
Done
|
Preheat Oven to 350f Degrees. Wash Mushrooms Well; Slice Large Mushrooms Into Thick Slices, Cut Small Mushrooms in Half. |
|
3
Done
|
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. |
|
4
Done
|
Cover and Bake 15 to 20 Minutes. to Serve, Sprinkle Parsley Over Top. |
