Prep 10 mins
Cook 1 hr 30 mins
I enjoy a bit of wild rice and often mix it 50 - 50 with basmati but for a casserole recipe this is difficult to do because the white rice cooks much faster so do not mix them for this recipe.
- 1 cup wild rice, uncooked
- 1 lb mushroom, cleaned,thickly sliced
- 1 cup onion, minced
- 3 cups vegetable broth
- 5 cloves garlic, minced
- salt and pepper
- Rinse rice well, several times.
- Combine rice, mushrooms, onions& garlic in a 3 quart casserole, and season to taste.
- Pour in the broth, cover.
- Bake at 350F for apprx 1 1/2 hours.
This is a tasty, easy recipe, but it is a little bland...and I love bland food. I found easy ways to remedy this problem though. 1) add salt 2) top with nuts, which adds salt, crunch, and protein 3) eat it with something sweet. I made it for Thanksgiving and mixed it with a little bit of sweet potato which was a fabulous combo.
Wonderful recipe! I added alittle kick to this recipe. I added 1/4c. chopped celery, dash of red pepper flakes, and I used 1 cube vegetable bouillon with 2 chicken garlic bouillon cubes with 1 1/2 cup water and added 1 1/2 c broth from Recipe #24952. I had to keep a eye on the casserole in the oven, it didn't take but 40 minutes in my oven, maybe next time I will lower temperature to simmer for what time the recipe calls for. I will be making this many times in the future. Thanks so much for sharing the recipe! :)