Catlyn posted 01-08-99
Wild Rice with Mushrooms and Onions
2 cans chicken broth (13 3/4 oz. each)
1 bay leaf
1 cup wild rice
1/2 cup chopped celery
1/2 cup chopped onion (1 medium)
1/2 cup chopped carrot
1 pound medium-size mushrooms, sliced
1/4 cup (1/2 stick) butter or margarine
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 to 1/4 teaspoon poultry seasoning
Bring the broth to boiling in a medium-size saucepan. Add the bay leaf and the wild rice. Lower heat, cover the saucepan, and simmer for 30 minutes, or until the rice has
absorbed the broth.
Preheat the oven to moderate (375F).
Saute the celery, onion, carrot and mushrooms in the butter or margarine in a medium-size skillet over medium heat just until the vegetables are tender, about 5
minutes. Add the salt, pepper and poultry seasoning.
Combine the vegetable mixture thoroughly with the wild rice. Place the wild rice mixture in a medium-size (2-quart)
baking dish.
Bake the wild rice mixture in a preheated oven (375°F) for 30 minutes, or until the liquid is absorbed and the wild rice is tender.