HARVEST WILD RICE CASSEROLE
Number of Servings: 8
4 Cups Wild rice, cooked according to package directions
1 Tbsp. Horseradish
2 Cups Grated Muenster cheese
1 Medium Eggplant, peeled and cubed
1 Clove Garlic, minced
1 Medium Onion, chopped
1 20-Oz. Can chopped tomatoes, drained of liquid
3 Small Zucchini, sliced with peel
1 Tsp. Basil
Salt and pepper to taste
Heat oven to 350ºF.
Prepare rice according to package directions.
Place in a 9x13 baking dish.
Heat oil in large skillet.
Sauté onions and garlic until soft.
Add eggplant and zucchini, basil and salt and pepper to taste for 3 minutes.
Add tomatoes and horseradish. (Remember to drain of all liquid.)
Pour over rice in baking dish.
Sprinkle with cheese over top.
Bake 20 minutes or until cheese is melted over top.
Horseradish Information Council - www.horseradish.org/
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