Wild rice casserole (cox)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wild rice, uncooked |
| 1 | pounds | Fresh mushrooms, sliced thickly |
| 1 | cup | Minced onion |
| 3 | cups | Vegetable broth |
| 3 | Cloves garlic, minced | |
Directions
Rinse wild rice well. Combine wild rice, mushrooms, onion, and garlic in a 3 quart casserole dish. Pour broth over it all, cover, and bake at 350 degrees for about 1½ hours.
I use the "jumbo domestic Canadian" wild rice for the best results, but any wild rice will taste good. I usually stir after an hour of baking. The liquid is absorbed all at once toward the end, don't panic! I add a teaspoon of salt when entertaining SAD eaters, and often increase the amount of onion and garlic when my husband and I are eating alone.
I am a wild rice fanatic and mail order mine from a place in Minnesota. I can e-mail the address to anyone who is interested.
Anne Cox From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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