Wednesday, June 10, 2009

Wild Rice Casserole


This creamy vegetarian casserole is full of broccoli and mushroom goodness. It is full of calcium,manganese, b vitamins, and protein. The cheese on top is optional, but goes over well when I make this for family get togethers.
Wild Rice Casserole
2 c. cooked brown and wild rice blend(can use leftover, but I make it just for this recipe.)While it cooks I do the following;
Preheat oven to 375.
In 2 qt. glass casserole with cover, place:
1-2 T. water
1 head broccoli, chopped
1 clove garlic, minced
1 small onion, diced
Cook in microwave, covered 4-5 min. on high. Drain, and keep in casserole.
Saute
1 lb. sliced mushrooms in 1 T. olive oil and 1 T. butter
6-7 min. till juices run out from mushrooms, then add:
1/4 c. skim milk
1/4 c. sour cream
1/2 tsp. sea salt
Stir cooked rice into broccoli, then stir in mushroom sauce. Bake covered for 20 min., then top with a handful of shredded cheddar cheese if desired and bake 5 min. uncovered to melt.

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