- 6
- 60 mins
- 90 mins
Ingredients
- 2/3 cup wild rice
- 1/2 teaspoon sea salt
- 1/4 cup chopped onion
- 12 oz. sliced fresh cremini or white mushrooms
- 1 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons flour
- 1 can consome (no water)
- 1 sprig fresh thyme, removed at end
- salt and pepper to taste
- 1/4 cup (1 ounce) slivered or thinly sliced almonds or pine nuts
- 2 tablespoons chopped fresh parsely
Preparation
Step 1
* Rinse rice and drain. Stir into 3 times as much boiling, salted water. Reduce heat, cover tightly and boil gently for 30 minutes. Turn off heat, and let stand on burner for 25 to 30 minutes. Drain and proceed with recipe.
* Saute onions and mushrooms in oil until tender and the mushrooms have released their liquid. Add butter to pan and melt. Stir in flour and cook roux. Add consome and cook until smooth and thickened. Season to taste with salt and pepper and stir in cooked rice.
* Pour into casserole dish, sprinkle with almonds, cover and cook at 350° for 30 minutes. Uncover for 5 to 10 minutes longer to brown almonds, if necessary.
* If making ahead, let cool then cover well and refrigerate. Before reheating, add a few tablespoons of water or broth to moisten and reheat at 350 for 30 minutes or until hot.
Nutrition Facts - 6 Servings
Amount Per Serving
Calories 174.8
Total Fat 7.2 g
Saturated Fat 1.8 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.5 g
Cholesterol 5.2 mg
Sodium 300.7 mg
Potassium 363.0 mg
Total Carbohydrate 15.6 g
Dietary Fiber 1.8 g
Sugars 1.2 g
Protein 7.2 g