Wild Rice Vegetable Casserole Recipe
Ingredients
| Wild rice | 1 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter | 1/4 Cup (16 tbs) | |
| 1 large onion, chopped fine | ||
| Mushrooms | 1/2 Pound, thinly sliced | |
| Carrots | 1 Cup (16 tbs), shredded | |
| Pepper | 1/4 Teaspoon | |
| Light cream | 1/2 Cup (16 tbs) | |
| 1 egg lightly beaten | ||
| Brandy | 2 Tablespoon | |
| Parsley | 1/4 Cup (16 tbs), minced | |
Directions
€¢ Wash the wild rice thoroughly. Place the water in an 8-cup (2 L) microwave-safe pan. Add the salt. Microwave 5 minutes at HIGH.
€¢ Add the wild rice. Microwave 20 minutes at MEDIUM.
€¢ Place the butter in a microwave-safe bowl and melt 2 minutes at HIGH. Add the chopped onion, stir. Microwave 2 minutes at HIGH.
€¢ Add the mushrooms. Microwave 2 minutes at HIGH, stir.
€¢ Add onion and mushrooms to the cooked wild rice, stir well with a fork.
€¢ Add the shredded carrots, salt and pepper.
€¢ Mix together the remaining ingredients. Stir into the cooked wild rice. Cover and microwave 20 minutes at MEDIUM. Adjust seasoning and serve.
€¢ Add the wild rice. Microwave 20 minutes at MEDIUM.
€¢ Place the butter in a microwave-safe bowl and melt 2 minutes at HIGH. Add the chopped onion, stir. Microwave 2 minutes at HIGH.
€¢ Add the mushrooms. Microwave 2 minutes at HIGH, stir.
€¢ Add onion and mushrooms to the cooked wild rice, stir well with a fork.
€¢ Add the shredded carrots, salt and pepper.
€¢ Mix together the remaining ingredients. Stir into the cooked wild rice. Cover and microwave 20 minutes at MEDIUM. Adjust seasoning and serve.
Chef
