WILD RICE CASSEROLE

Servings: 2
Ingredients:

1 c  Wild rice, uncooked
1 lb Fresh mushrooms, sliced
-thickly
1 c  Minced onion
3 c  Vegetable broth
3    Cloves garlic, minced

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 1 1/2 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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