Prep 15 mins
Cook 1 hr
- Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
- Stir in mushrooms, sage, marjoram, thyme and stock.
- Heat to boiling, stirring occasionally.
- Pour into ungreased 1 1/2-quart casserole.
- Cover tightly.
- Bake in 350-degree oven until all liquid is absorbed, about 1 hour.
I made this tonight, and all in all, it turned out well...however I had to adjust to make it work. It seemed like an awful lot of water for that much rice. As another reviewer said, more like 2 1/2 makes sense, otherwise it would have been mushy. I doubled the recipe and used 6 cups of veggie stock. I felt it was still going to be too soggy, so I added about 1/2 a cup of pearl barley. I also found the first direction a bit confusing, especially if you're new to cooking rice. I sauteed the onion (with garlic) and celery (in olive oil), then added the mushrooms and herbs, let that saute a bit before adding the rice and finally the stock. Flavour was good - all depending on your stock, you may need to add salt and/or pepper. Thanks Dancer...!
This was so good that it disappeared quickly with only 5 people eating. I left out the mushrooms for diet restriction reasons and added some chopped carrots in their place. I also needed to cook it a bit longer (another 15 or 20 minutes). Full of flavor and nice texture variety. — Jun 25, 2004 (revision: I have now fixed this a number of times and find that 2 cups of chicken stock is enough. I cook it all stovetop rather than using the oven. 45 minutes is usually enough to absorb all the liquid; no mushy brown rice and the wild rice is nicely crunchy) — 5/27/06 Today I tried putting all the ingredients in my crockpot on low. It was perfectly done in 5 hours.
Good flavor. I used only 2 c liquid and sauteed only the vegs first, in only 2 T olive oil. I also took someone else's advice and made it cooktop. Good texture resulted. But I guess this was a totally different recipe, then. Paired w/ Pecan Crusted Salmon.