Wild Rice Casserole
Ingredients
1 cup {wild rice}, soaked overnight in cold water
2 cups fresh mushrooms, sliced
1/2 cup butter or margarine
2 tablespoons flour
2/3 cup milk
1 bay leaf
1 onion, sliced
salt
pepper
thyme
nutmeg
1/2 cup buttered crumbs
2 cups fresh mushrooms, sliced
1/2 cup butter or margarine
2 tablespoons flour
2/3 cup milk
1 bay leaf
1 onion, sliced
salt
pepper
thyme
nutmeg
1/2 cup buttered crumbs
Directions
Preheat oven to 350 degrees.
Drain soaked rice. Cover with boiling salted water and let stand for 20 minutes. Drain again and set aside.
In skillet, brown mushrooms in butter. Sprinkle with flour and blend well. Scald milk with bay leaf and onion. Strain and add to mushroom mixture. Stir constantly until thickened. Add drained rice and season to taste with salt, pepper, nutmeg, and a pinch of powdered thyme.
Transfer to a generously buttered casserole dish. Sprinkle top with buttered crumbs and bake at 350 degrees for 15 to 20 minutes.
Drain soaked rice. Cover with boiling salted water and let stand for 20 minutes. Drain again and set aside.
In skillet, brown mushrooms in butter. Sprinkle with flour and blend well. Scald milk with bay leaf and onion. Strain and add to mushroom mixture. Stir constantly until thickened. Add drained rice and season to taste with salt, pepper, nutmeg, and a pinch of powdered thyme.
Transfer to a generously buttered casserole dish. Sprinkle top with buttered crumbs and bake at 350 degrees for 15 to 20 minutes.
Ease of Preparation: Easy
Preparation Time: 15 min
let rice stand 20 min
Cook Time: 20 min
Recipe By: Pat Martin
From: Czechoslovakian Culture - Recipes, History and Folk Arts
Used with permission of Penfield Press