Wild Rice and Mushroom Casserole
"Posted for the Zaar World Tour-Canada.
From the "Best of International Cooking" cookbook."
photo by loof751
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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. -
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. -
The flavors melded well together while cooking and the result was a delicious variation to plain old rice, and one that we quite enjoyed! We had the rice with broiled marinated steaks and a spinach, feta, tomatoes and onion salad. -
A delicious dish that I adapted for cooking in the rice cooker. The cooked onions and mushrooms were stirred into the rice after about 30 minutes and allowed to cook the additional 15 to 20 minutes until the rice was tender. The dish went very well with brown sugar glazed salmon and roasted asaparagus. -
Absolutely delicious. Served this with recipe #20048 and asparagus. The only suggestion I would make is to cook the wild rice about 45 minutes. Thanks for posting a great recipe.
see 15 more reviews
Tweaks
-
Okay, I definitely cheated. I used a box of Uncle Ben's long grain and wild rice for the rice and threw out the seasoning that came with it, using the recipe spices instead. That cut prep time and the recipe was still delicious. Thanks for sharing, Bayhill!
RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
