Recipes for Casseroles - Week 1 December 2012
This is a wonderful recipe for rice casserole. I got the recipe from a garden club member.
Mushroom and Wild Rice Casserole
1 pound mushrooms (I like to use Crimini when they are available)
3/4 cup uncooked wild rice
1 1/2 cups chicken stock
1/4 cup butter
1 onion, finely chopped
1/4 teaspoon dried leaf thyme
1/4 teaspoon dried leaf basil
Salt and Pepper
2 tablespoons chopped parsley
In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt and chicken broth. Cover and bring to a boil. Reduce heat and simmer for 40 minutes. Preheat oven to 350 degrees F. Clean and trim mushrooms. Cut small mushrooms in half and slice larger mushrooms.
I do the next steps in a saucepan and then transfer to a casserole dish.
Melt the butter in a large stovetop casserole. Add onion and saute until golden brown. Add mushrooms and saute until lightly browned. Season to taste with salt and pepper. Stir in rice mixture and any stock not absorbed. Cover and bake 15 to 20 minutes. To serve, garnish with parsley.
Makes 4 servings