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    You are in: Home / Recipes / Wild Rice and Mushroom Casserole Recipe
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    Wild Rice and Mushroom Casserole

    Wild Rice and Mushroom Casserole. Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    Bayhill's Note:

    Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.

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    1. 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. 2
      Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
    3. 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. 4
      Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.

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    Ratings & Reviews:

    • on December 27, 2008


      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.

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    • on July 01, 2008


      Really lovely, with the earthy flavours of the wild rice and mushrooms allowed to predominate. The herbs did not overwhelm and were a subtle, but very 'there' accent.

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    • on March 11, 2008


      Absolutely delicious. Served this with Parmesan Sage Pork Chops and asparagus. The only suggestion I would make is to cook the wild rice about 45 minutes. Thanks for posting a great recipe.

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    Read All Reviews (19)


    Nutritional Facts for Wild Rice and Mushroom Casserole

    Serving Size: 1 (285 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 285.0
    Calories from Fat 121
    Total Fat 13.4 g
    Saturated Fat 7.7 g
    Cholesterol 33.2 mg
    Sodium 821.9 mg
    Total Carbohydrate 33.7 g
    Dietary Fiber 4.4 g
    Sugars 5.6 g
    Protein 11.0 g

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