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Ingredients
| wild rice: 3/4 cup (uncooked) |
| dried thyme (leaves): 1/4 tsp |
| dried basil (ground): 1/4 tsp |
| salt: 1/2 tsp |
| chicken stock: 1 1/2 cups |
| white mushrooms: 1 lb |
| salted butter: 1/4 cup |
| onions: 1 (finely chopped) |
| parsley (chopped): 2 Tbl |
Wild Rice and Mushroom Casserole
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- In a medium saucepan, combine rice, thyme, basil, salt and stock. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
- Preheat oven to 350°F (175°C).
- Trim mushrooms;slice large mushrooms. cut small mushrooms in half.
- Melt butter in a large stovetop casserole. Add onion; saute until golden brown.
- Add prepared mushrooms, saute until lightly browned. Season to taste with salt and pepper.
- Stir in the rice mixture and any stock or broth not absorbed.
- Cover and bake 15 to 20 minutes.
- To serve, sprinkle parsley over the top.