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
1/99.

Recipe by: Weight Watchers New Complete Cookbook

Posted to EAT-LF Digest by Pat Hanneman on Jan 07,
1999,
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