Recipe - Wild Rice Mushroom Casserole - Ww

3 Portabella mushrooms; or
more, or 6 large white
mushrooms, cleaned and
stemmed
1 tablespoon Olive oil
3 Shallots; minced
2 Three fourths cup Reducedsodium chicken
broth; or beef broth
1 cup Wild rice
One half teaspoon Dried thyme; or rosemary
leaves, crumbled
One half teaspoon Freshly ground pepper
1 Bay leaf

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 1quart 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