Baked Wild Rice

By Allison_Stahl

Ingredients

• 1 1/2 tablespoons oil
• 1 medium onion, finely chopped
• 1 carrot, grated
• 1/4 pound shiitake or button mushrooms, sliced
• 1 scallion, chopped
• 1 clove garlic, minced
• 1 1/2 cups wild rice
• 3 cups canned chicken broth or 3 bouillon cubes dissolved in 3 cups boiling water
• 1/2 pound seedless green grapes (optional)

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 375° F.
2. Place a large ovenproof frying pan on MEDIUM-HIGH heat and let it get hot, about 45 seconds. Add the oil, onion, carrot, mushrooms, and scallion, and sauté, stirring frequently, until the onion is soft, about 6 minutes. Add the garlic and cook for 1 minute more.
3. Add the rice to the pan and sauté, stirring continuously, until the rice is hot, about 2 minutes.
4. Increase the heat to HIGH, pour in the broth, and let it come to a boil. When it does, immediately cover the pan and place it in the hot oven. Be careful not to tilt the pan or the hot liquid will spill. Bakes for 45-55 minutes or until the rice is fluffy and the dark brown shell opens a bit to reveal the whitish inside.
5. While the rice is baking, slice the grapes in half and set aside. Scatter them over the rice for the last 10 minutes of cooking.
6. Remove the pan from the oven and let it sit, covered, for 5 minutes before serving.