Mushroom and Wild Rice Casserole


3½ cups (875 mL) water
½ tsp table salt
2/3 cup (160 mL) wild rice, rinsed
1/3 cup (80 mL) brown rice, rinsed
1 medium chopped yellow onion
2 cups (500 mL) sliced white button mushrooms
1 tbsp (30 mL) olive oil
1 tbsp (15 mL) whole wheat pastry (or all-purpose) flour
1 cup (250 mL) vegetable broth
½ tsp table salt
Pinch black pepper
¼ cup (60 mL) sliced almonds



Prepare rice in a large saucepan. Bring water, rice and salt to a boil and reduce heat to medium low. Simmer for 45 minutes and remove pan from heat. Drain and set aside.

Heat oil in a large, non-stick frying pan over medium-high heat. Cook onions and mushrooms until soft, about 7 minutes. Stir in flour to form a paste. Add broth and whisk for 2 minutes until thickened and smooth. Stir in salt, pepper and cooked rice.

Pre-heat the oven to 350F (180C). Pour mixture into non-stick or oiled casserole dish. Sprinkle the top with almonds and cover with foil. Bake for 30 minutes, then remove foil and bake for another 5 minutes uncovered, until almonds are lightly browned.

Makes 4 servings.