Recipe by Bayhill
Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.
Top Review by DM Davino
The idea of this dish is as delicious as it sounds. I made a couple of adjustments. I first sauteed the mushrooms until they caramelized. It takes a long time to really caramelize them (like a half hour), but makes all the difference in the world. Wait until they are really, really brown. You'll know. I also slice my own; I like the slices thicker than the prepared ones from the store, so I buy whole and slice away. Once caramelized, I set them aside to cool. I prepared the wild rice and then added the mushrooms and parsley a couple of minutes before serving. Delicious! **Be sure to only use chicken stock if you are using real wild rice, not a boxed mix of pseudo-wild rice (remember "wild rice" is really grass seed, not "rice", per se), or the salt will give you a stroke. I have tried a "rush version" of this recipe with the boxed mix and was quite sorry with the results. Otherwise, the dish is always a hit.
- 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
Directions See How It's Made
- 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.