Wild rice mushroom casserole - ww

6 servings

Ingredients

Quantity Ingredient
3 Portabella mushrooms; or more, or 6 large white mushrooms, cleaned and stemmed
1 tablespoon Olive oil
3 Shallots; minced
2¾ cup Reduced-sodium chicken broth; or beef broth
1 cup Wild rice
½ teaspoon Dried thyme; or rosemary leaves, crumbled
½ teaspoon Freshly ground pepper
1 Bay leaf

Directions

Wild rice takes longer to cook than true rice. This dish can be baked ahead and reheated at serving time.

1. Turn on the broiler; line a baking sheet with foil. Place the mushrooms, stem side down, on the baking sheet. Broil until lightly browned, about 4 minutes. Remove and let cool slightly, then dice; transfer to a plate.

2. Reduce the oven temperature to 350 degrees. In a medium saucepan, heat the oil. Saute the shallots until softened, about 4 minutes. Stir in the broth, the mushrooms with any juices, rice, thyme, pepper and bay leaf.

Transfer to a 1-quart casserole. Cover and bake until the liquid is absorbed and the rice is tender but still slightly chewy, about 1 hour or more. Remove, discard the bay leaf and serve.

Makes 6 servings. EACH 145 calories (22 % from fat), 3 grams fat (0 grams sat. fat), 25 grams carbohydrate, 6 grams protein, 261 mg sodium, trace of cholesterol, 16 mg calcium, 6 grams fiber Recipe from "Weight Watchers New Complete Cookbook" (Macmillan). Tested by Kathleen O'Gorman for the Free Press Test Kitchen. Mc from Pat Hanneman <kitpath@...> 1/99.

Recipe by: Weight Watchers New Complete Cookbook Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 07, 1999, converted by MM_Buster v2.0l.

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