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Title: Wild Rice Mushroom Casserole - Ww Categories: Wild rice, *web/email, Casserole, Mushrooms Yield: 6 servings 3 Portabella mushrooms; or -more, or 6 large white -mushrooms, cleaned and -stemmed 1 tb Olive oil 3 Shallots; minced 2 3/4 c Reduced-sodium chicken -broth; or beef broth 1 c Wild rice 1/2 ts Dried thyme; or rosemary -leaves, crumbled 1/2 ts 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 1-quart 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 servings. EACH 145 calories (22 % from fat), 3 grams fat (0 grams sat. fat), 25 grams carbohydrate, 6 grams protein, 261 mg sodium, trace of cholesterol, 16 mg calcium, 6 grams fiber Recipe from "Weight Watchers New Complete Cookbook" (Macmillan). Tested by Kathleen O'Gorman for the Free Press Test Kitchen. Mc from Pat Hanneman Recipe by: Weight Watchers New Complete Cookbook Posted to EAT-LF Digest by Pat Hanneman 1999, converted by MM_Buster v2.0l. |