Wild rice mushroom casserole - ww
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Portabella mushrooms; or more, or 6 large white mushrooms, cleaned and stemmed | |
| 1 | tablespoon | Olive oil |
| 3 | Shallots; minced | |
| 2¾ | cup | Reduced-sodium chicken broth; or beef broth |
| 1 | cup | Wild rice |
| ½ | teaspoon | Dried thyme; or rosemary leaves, crumbled |
| ½ | teaspoon | Freshly ground pepper |
| 1 | Bay leaf | |
Directions
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@...> 1/99.
Recipe by: Weight Watchers New Complete Cookbook Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 07, 1999, converted by MM_Buster v2.0l.