Wild Rice Saskatchewan Casserole
3
Points®
Total time: 1 hr 40 min • Prep: 10 min • Cook: 1 hr 30 min • Serves: 6 • Difficulty: Easy
This nutty and sweet tasting wild rice doesn’t need fat to enhance its flavour. Serve this dish as an accompaniment to any main meal.
Ingredients
Celery
1 stalk(s), medium, trimmed and chopped
Mushrooms
2 cup(s), sliced (500 ML)
Carrots
1 cup(s), chopped (250 ML)
Red onion
1 small, chopped
Dried thyme
½ tsp(s), crushed
Table salt
½ tsp(s), (2 ML)
Black pepper
¼ pinch(es), (1 ML)
Uncooked wild rice
1 cup(s), (250 ML), rinsed under cold water
Chicken broth
3 cup(s)
Instructions
1
Preheat oven to 325°F (160°C).
2
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.
3
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.
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