*  Exported from  MasterCook  *

                   Wild Rice Mushroom Casserole - WW

Recipe By     : Weight Watchers New Complete Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Wild Rice                        *Web/Email
               Casserole                        Mushrooms

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                    portabella mushrooms -- or more
                       or 6 large white mushrooms -- cleaned and stemmed
  1      tablespoon    olive oil
  3                    shallots -- minced
  2 3/4  cups          reduced-sodium chicken broth
                       or beef broth
  1      cup           wild rice
    1/2  teaspoon      dried thyme
                       or rosemary leaves -- crumbled
    1/2  teaspoon      freshly ground pepper
  1                    bay leaf

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
<[email protected]> 1/99.



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