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Wild Rice Mushroom Casserole- WW

Wild Rice Mushroom Casserole- WW is built on Olive Oil, Reduced Sodium Chicken Broth, Wild Rice, and Freshly Ground Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 2 3/4 cup
• 1 cup
• 1/2 tsp

Method (preview)

1. 1

   Wild rice takes longer to cook than true rice. This dish can be baked ahead and reheated at serving time.

2. 2

   Turn on the broiler; line a baking sheet with foil.

3. 3

   Place the mushrooms, stem side down, on the baking sheet.

4. 4

   Broil until lightly browned, about 4 minutes.

5. 5

   Remove and let cool slightly, then dice; transfer to a plate.

6. 6

   Reduce the oven temperature to 350 degrees.

7. 7

   In a medium saucepan, heat the oil.

8. 8

   Saute the shallots until softened, about 4 minutes.

9. 9

   Stir in the broth, the mushrooms with any juices, rice, thyme, pepper and bay leaf.

10. 10

    Transfer to a 1-quart casserole.

11. 11

    Cover and bake until the liquid is absorbed and the rice is tender but still slightly chewy, about 1 hour or more.

12. 12

    Remove, discard the bay leaf and serve.