Wild Rice and Mushroom Casserole

READY IN: 1hr 45mins
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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.

Ingredients Nutrition

Directions

  1. 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. Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
  3. 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. Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.

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