* Exported from MasterCook * Wild Rice Mushroom Casserole - WW Recipe By : Weight Watchers New Complete Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Wild Rice *Web/Email Casserole Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 portabella mushrooms -- or more or 6 large white mushrooms -- cleaned and stemmed 1 tablespoon olive oil 3 shallots -- minced 2 3/4 cups reduced-sodium chicken broth or beef broth 1 cup wild rice 1/2 teaspoon dried thyme or rosemary leaves -- crumbled 1/2 teaspoon freshly ground pepper 1 bay leaf Wild rice takes longer to cook than true rice. This dish can be baked ahead and reheated at serving time. 1. Turn on the broiler; line a baking sheet with foil. Place the mushrooms, stem side down, on the baking sheet. Broil until lightly browned, about 4 minutes. Remove and let cool slightly, then dice; transfer to a plate. 2. Reduce the oven temperature to 350 degrees. In a medium saucepan, heat the oil. Saute the shallots until softened, about 4 minutes. Stir in the broth, the mushrooms with any juices, rice, thyme, pepper and bay leaf. Transfer to a 1-quart casserole. Cover and bake until the liquid is absorbed and the rice is tender but still slightly chewy, about 1 hour or more. Remove, discard the bay leaf and serve. Makes 6 servings. EACH 145 calories (22 % from fat), 3 grams fat (0 grams sat. fat), 25 grams carbohydrate, 6 grams protein, 261 mg sodium, trace of cholesterol, 16 mg calcium, 6 grams fiber Recipe from "Weight Watchers New Complete Cookbook" (Macmillan). Tested by Kathleen O'Gorman for the Free Press Test Kitchen. Mc from Pat Hanneman 1/99. - - - - - - - - - - - - - - - - - -