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Wild Rice And Broccoli Casserole

vegetables, rice

1/4 cup wild rice; rinsed
1 cup parboiled white rice
5 cups broccoli florets
1 tablespoon butter
1 onion; chopped
1 clove garlic; minced
4 cups sliced mushrooms; (about 10 oz)
1 1/2 teaspoons dried thyme
3/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup all-purpose flour
2 1/4 cups vegetable stock
1/2 cup 18% cream
1 1/2 cups shredded old Cheddar cheese
1/2 cup fresh bread crumbs

In saucepan, bring 3-1/2 cups water to boil; add wild rice and return to boil. Reduce heat, cover and simmer for 40 minutes. Stir in white rice; simmer, covered, for 20 minutes or until tender. Fluff with fork. Stir in broccoli; cook, covered, for about 5 minutes or until broccoli is tender-crisp. Meanwhile, in separate saucepan, melt butter over medium-high heat; cook onion, garlic, mushrooms, thyme, pepper and salt, stirring, for about 7 minutes or until softened and starting to brown. Sprinkle with flour; cook, stirring, for 1 minute. Gradually whisk in vegetable stock and cream; bring to boil, stirring. Reduce heat and simmer, stirring, for 5 minutes or until thickened. Add to rice mixture along with 1/2 cup of the cheese. Transfer to 13-x 9-inch baking dish. (Casserole can be prepared to this point, covered with plastic wrap and refrigerated for up to 24 hours.) Mix remaining cheese with bread crumbs; sprinkle over casserole. Cover with foil; bake in 350°F oven for 30 minutes or until bubbly. Uncover and broil for 2 to 3 minutes or until golden.

Contributor: Canadian Living Magazine - December, 1997

Yield: 8 servings

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