Hobby Farms Editors
January 18, 2016

Start to finish: 2 hours 15 minutes

Servings: 4 (as a side dish)

Ingredients

  • 1 cup uncooked wild rice
  • 3 cups beef or chicken broth
  • 1/2 teaspoon fresh thyme, finely chopped
  • 1/2 teaspoon fresh basil, finely chopped
  • 1/2 teaspoon fresh sweet marjoram, finely chopped
  • 1/2 cup butter
  • 1/3 cup onions, diced
  • 1/2 pound button mushrooms, sliced
  • 1/2 cup light cream

Preparation

Rinse rice with cold water, and place in a stock pot with broth and herbs. Bring to a boil, cover and simmer for one hour. Remove from heat, and let sit for 30 minutes more to absorb remaining liquid.

In the meantime: Preheat oven to 350 degrees Fahrenheit. In a large skillet, melt the butter, then sauté the onions until translucent. Add mushrooms, and sauté for a few more minutes.

In a large bowl, combine the rice with the onion-and-mushroom mixture and the light cream, and then pour into a greased casserole dish. Bake at 350 degrees for 30 minutes or until heated through.


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