| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Wild rice, *web/email, Casserole, Mushrooms | 6 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <kitpath@earthlink.net> 1/99. Recipe by: Weight Watchers New Complete Cookbook Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 07, 1999, converted by MM_Buster v2.0l.
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