Ingredients

• 1 cup uncooked whole kernel wild rice (250 mL)
• 3 cups beef broth (750 mL)
• 1/4 tsp. thyme (1 mL)
• 1/4 tsp. basil (1 mL)
• 1/2 cup butter OR margarine (125 mL)
• 1/3 cup finely chopped onions (125 mL) 1/2 lb. fresh mushrooms, sliced, OR 10 oz. (284 mL) can
• 1/2 cup evaporated milk OR light cream (125 mL)

Directions

1. Rinse wild rice with cold water and place in a large pot with the beef broth, thyme and basil. Bring to a boil, cover and simmer for 1 hour, or until tender. Remove from the heat and let sit for 30 minutes to absorb the remaining liquid. 2. Melt the butter in a large frying pan. Add the onions, and sauté until translucent. Add the mushrooms and brown lightly. 3. Combine the rice, mushroom, onion mixture and evaporated milk. Place in a greased 1 ½ -quart casserole, 4. Bake in a 350°F (1800C) oven for 30 minutes, until heated through.
2. Melt the butter in a large frying pan. Add the onions, and sauté until translucent. Add the mushrooms and brown lightly.
3. Combine the rice, mushroom, onion mixture and evaporated milk. Place in a greased 1 ½ -quart (1.5 L) casserole.
4. Bake in a 350°F (180 °C ) oven for 30 minutes, until heated through.