Wild Rice Saskatchewan Casserole
1 stalk(s), medium, trimmed and chopped
2 cup(s), sliced (500 ML)
1 cup(s), chopped (250 ML)
Uncooked red onion(s)
1 small, chopped
½ tsp(s), crushed
½ tsp(s), (2 ML)
¼ pinch, (1 ML)
Uncooked wild rice
1 cup(s), (250 ML), rinsed under cold water
Canned chicken broth
- Preheat oven to 325°F (160°C).
- Spray skillet with nonstick cooking spray. Add celery, mushrooms, carrots and onion. Sauté over medium-high heat 3 to 5 minutes or until vegetables are transparent, stirring frequently. Add thyme, salt, pepper, wild rice and chicken broth. Bring to a boil.
- Spoon rice mixture into 2 1/2-quart (2.5 L) ovenproof casserole dish with lid. Cover the dish. Bake for 1 1/2 hours or until broth is absorbed and rice is tender. Yield: 2/3-cup (160 ML) per serving.