Wild Rice and Mushroom Casserole

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Wild Rice and Mushroom Casserole

Recipe Information
Description: Side Dish Source: Peggy Serves/Makes: 8 Ingredients 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 Preparation 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. Comments 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.

Recipe Information

Description:: Side Dish

Source:: Peggy

Serves/Makes: 8

Ingredients

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

Preparation

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.

Comments

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.