WILD RICE AND MUSHROOM CASSEROLE
Susan grew up in northern Minnesota, so her family ate lots of wild rice. Wild rice (which is actually grass) is often harvested from a canoe out of shallow lakes. Susan writes: "Where I come from, the sight of this harvest was a harbinger of summer's end."
Yield: 4 servings
Ingredients
• 1 cup wild rice
• 2 cups vegetable stock*
• 1 ounce dried porcini mushrooms
• 2 teaspoons extra-virgin olive oil
• Freshly ground black pepper
• 2 teaspoons chopped fresh tarragon
*preferably Rapunzel's Vegan, No Salt Added, Vegetable Bouillon
Directions
Preheat oven to 350 degrees F.
Soak the wild rice in cold water for 1 hour. Dissolve the broth cube in 2 cups of boiling water.
Add the drained rice and broth to a casserole dish, cover, and bake for about 30 minutes. Soak the dried mushrooms in hot water for about 30 minutes. Drain and chop mushrooms and saute in olive oil. Add the mushrooms and black pepper, to taste, to the rice. Cover and bake for an additional 30 minutes. Season with fresh tarragon.
Nutrition
Each serving contains approximately: Calories 196, Fat calories 32, Fat 4g, Saturated fat 0.4g, Cholesterol 0mg, Protein 9g, Carbohydrate 34g, Dietary fiber 4g, Sodium 38mg, Omega-3 fatty acids 0.14g
Allowances: 1/2 fat + 1 3/4 starches + 1 1/2 vegetables
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