mushroom wild rice bake
Lunch
Mushroom Wild Rice Bake
Creamy, earthy casserole of mushrooms and wild rice. Baked until bubbly—perfect as a hearty side or vegetarian entrée.
Ingredients
- 4 cups water
- 4 beef bouillon cubes 2 garlic cloves, minced
- 1/2 cup uncooked wild rice, rinsed 1/2 cup uncooked long grain rice 1 (4.5 ounce) jar sliced mushrooms, drained
- 1/4 cup butter or margarine
Directions
- In a saucepan, combine water, bouillon, garlic and wild rice; bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes. Add long grain rice; cover and simmer for 20-25 minutes or until the rice is tender. Stir in mushrooms and butter. Transfer to an ungreased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 30-40 minutes or until liquid is absorbed.
