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Wild Rice and Mushroom Casserole
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Side Dish


Serves/Makes: 8

  • 1/4 cup (60 ml) butter
  • 1/2 cup (125 ml) wild rice, rinsed and drained
  • 1/4 cup (60 ml) brown rice
  • 1/3 cup (80 ml) chopped onion
  • 1/2 lb (.2 kg). mushrooms, sliced
  • 1/3 cup (80 ml) pine nuts
  • 2 cups (475 ml) broth, chicken or vegetable
  • Preheat oven to 325 degrees (175 C.).
  • In a large ovenproof skillet, melt the butter.
  • Saute the rices, onion, mushrooms and pine nuts over medium heat until the onion and mushrooms are soft.
  • Pour the broth over the rice mixture and cover tightly.
  • Bake 1 1/2 hours or until rice is tender.
This dish works well as a vegetarian dish when vegetable broth is used. It also works well as a side dish for meats and poultry. It's a quick dish to put together and reheats well.

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