| 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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