I was eyeing this recipe but not sure on if I wanted to take the time to make it. I’m glad I did. I really like mushrooms even though I should avoid them and wild rice is just so tasty. I didn’t even use close to the amount of butter called for, I was afraid. It was fine with my pat or two of margarine and even the husband liked it. I used a brown rice mix I got a Trader Joe’s so it took longer to cook. I didn’t end up doing the casserole step but mixing it in my frying pan since we were really hungry. I’m sure it would have been better with the oven step, but I was hungry and it was a week night!
Wild Rice and Mushroom Casserole
pg 149 The Laura Secord Canadian Cookbook
Wild rice traditionally accompanies game and game birds and is a delicacy that has become better known in the last two decades. The rice, a grain of an aquatic grass, grows in the marshes of Rice Lake, Ontario, Lake Winnipeg, Manitoba, and other northern lakes. The Indians harvest wild rice in the Autumn.
Although a staple grain of many Indian tribes living in the marsy areas, there is little recorded evidence that the early settlers used these long grey-black needles as a food.
Grease a 1 1/2 quart casserole
Wash thoroughly and soak for 30 minutes:
1 cup wild rice
In the top of a double boiler combine the wide rice with:
1/4 teaspoon thyme
1/4 teaspoon basil leaves
1/2 teaspoon salt (I found this too much with the bouillon)
Mix to dissolve and add:
3 cups boiling water
3 beef bouillon cubes (vegan mushroom bouillon)
(I made it in my rice cooker and tossed in the mushroom bouillon and spices, with water according to the cookers specs)
Cover and cook over boiling water for 45 minutes, or until tender, stirring occasionally.
Preheat oven to 350˚
In a frypan melt:
1/4 cup butter (margarine, I used maybe a tablespoon)
And cook until transparent:
1/3 cup finely chopped onion
Push to one side of pan, add more butter (about 1/4 cup) and brown lightly:
3/4 pound sliced fresh mushrooms (I used maybe another tablespoon and some water when it got a bit dry)
Combine rice and a little of the remaining liquid with sauteed onions and mushrooms. Season to taste and place in casserole. Dot with butter and bake in 350˚ oven for 20 to 25 minutes. Serve from casserole.
Makes 4 to 6 servings