Recipe: Wild Rice Side Dish

Wild Rice Side Dish
rec.food.recipes/JANIC412 (2002)
Serves 6

I made this a few weeks age and it is very good:

1/4 cup wild rice (not the wild rice mixture, use the real thing)
1 cup long grain white rice
2 14 ounce cans chicken broth or 28 ounces homemade broth
1/2 stick (1/4 cup) unsalted butter cut into pieces
2-3 shallots, diced
2-3 Tbsp vegetable oil
1/2 cup pecans, almonds, or pignoli nuts lightly toasted (I used the pignoli nuts)
3 garlic cloves, minced
2 cups fresh, sliced mushrooms
Salt and pepper to taste

Rinse the wild rice under running, cold water (I used a fine mesh strainer). Parboil the wild rice with enough water to cover by about 1-2-inch in a medium saucepan about 10-12 minutes then drain well.

In a frying pan, saute the shallots and garlic in a little vegetable oil until soft- remove from the pan and set aside; saute the mushrooms until they are lightly cooked.

In an ovenproof casserole, mix all of the ingredients, bake covered at 350F for 1 hour or until the rice is cooked through and soft. At about the 45 minute mark, stir and test to see how soft the rice is.

Cooked, crisp bacon, crumbled may also be added to the mixture if desired. If you have any leftover rice, it can be mixed with cooked chicken, beef or shrimp for another light meal or side dish. A good way to use some leftover meat.