1/4 cup wild rice, rinsed
1 cup parboiled white rice
5 cups broccoli florets
1 T butter
1 onion, chopped
1 clove garlic, minced
4 cups sliced mushrooms
1-1/2 tsp dried thyme
3/4 tsp pepper
1/2 tsp salt
1/3 cup flour
2-1/4 cups vegetable stock (if non vegetarian use chicken for stock)
1/2 cup 18% cream
1-1/2 cups shredded old Cheddar cheese
1/2 cup fresh bread crumbs
***************************************************************************
***
In saucepan, bring 3-1/.2 cups water to boil; add wild rice and return to boil. Reduce heat, cover and simmer for 40 minutes. Stir in white rice; simmer, covered, for 20 minutes or until tender. Fluff with fork. Stir in broccoli, cook, covered, for about 5 minutes or until broccoli is tender crisp.
Meanwhile, in separate saucepan, melt butter over medium-high heat; cook onion, garlic and mushrooms, thyme, pepper and salt, stirring, for about 7 minutes or until softened and starting to brown. Sprinkle with flour; cook, stirring, for 1 minute. Gradually whisk in stock and cream; bring to boil, stirring. Reduce heat and simmer, stirring, for 5 minutes or until thickened. Add to rice mixture along with 1/2 cup of the cheese. Transfer to 13 x 9-inch baking dish.
Mix remaining cheese with bread crumbs; sprinkle over casserole. Cover with foil; bake in 350F oven for 30 minutes or until bubbly. Uncover and broil for 2 - 3 minutes or until golden.
Makes 8 servings
1 cup parboiled white rice
5 cups broccoli florets
1 T butter
1 onion, chopped
1 clove garlic, minced
4 cups sliced mushrooms
1-1/2 tsp dried thyme
3/4 tsp pepper
1/2 tsp salt
1/3 cup flour
2-1/4 cups vegetable stock (if non vegetarian use chicken for stock)
1/2 cup 18% cream
1-1/2 cups shredded old Cheddar cheese
1/2 cup fresh bread crumbs
***************************************************************************
***
In saucepan, bring 3-1/.2 cups water to boil; add wild rice and return to boil. Reduce heat, cover and simmer for 40 minutes. Stir in white rice; simmer, covered, for 20 minutes or until tender. Fluff with fork. Stir in broccoli, cook, covered, for about 5 minutes or until broccoli is tender crisp.
Meanwhile, in separate saucepan, melt butter over medium-high heat; cook onion, garlic and mushrooms, thyme, pepper and salt, stirring, for about 7 minutes or until softened and starting to brown. Sprinkle with flour; cook, stirring, for 1 minute. Gradually whisk in stock and cream; bring to boil, stirring. Reduce heat and simmer, stirring, for 5 minutes or until thickened. Add to rice mixture along with 1/2 cup of the cheese. Transfer to 13 x 9-inch baking dish.
Mix remaining cheese with bread crumbs; sprinkle over casserole. Cover with foil; bake in 350F oven for 30 minutes or until bubbly. Uncover and broil for 2 - 3 minutes or until golden.
Makes 8 servings
