Wild Rice and Mushroom Casserole

• 1/4 cup (60 ml) butter
• 1/2 cup (125 ml) wild rice, rinsed and drained
• 1/4 cup (60 ml) brown rice
• 1/3 cup (80 ml) chopped onion
• 1/2 lb (.2 kg). mushrooms, sliced
• 1/3 cup (80 ml) pine nuts
• 2 cups (475 ml) broth, chicken or vegetable

1. Preheat oven to 325 degrees (175 C.).
2. In a large ovenproof skillet, melt the butter.
3. Saute the rices, onion, mushrooms and pine nuts over medium heat until the onion and mushrooms are soft.
4. Pour the broth over the rice mixture and cover tightly.
5. Bake 1 1/2 hours or until rice is tender.

butter, wild rice, brown rice, onion, mushrooms, nuts, broth

Taken from online-cookbook.com/goto/cook/rpage/0015E5 (may not work)