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Mushroom Casserole With Wild Rice

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      Title: MUSHROOM CASSEROLE WITH WILD RICE
 Categories: Casserole, Main dish
      Yield: 2 Servings
 
    175 g  Wild rice, washed
    350 lg Mushrooms, sliced
     75 g  Butter
    175 g  Tomatoes, skinned & chopped
      5 tb Single cream
      5 tb Soured cream or yogurt
           Salt, pepper
           Lemon juice
 
  Serves 2-3
  
  This delectable casserole of mushrooms, tomatoes and soured cream is
  served inside a ring of wild rice. The creamy sauce is mopped up by
  the rice and makes a memorable supper dish.
  
  Drain the washed rice, cover with boiling water in a large saucepan
  and bring to the boil. Simmer for 5 minutes and leave to stand in the
  same water for half an hour. Then drain and cover with fresh water,
  and simmer for about 10-15 minutes until the rice is tender but still
  crunchy. Drain, and arrange around the edge of a warmed serving-dish.
  Cover with foil and keep warm while you prepare the mushrooms.
  
  Cut the mushroom slices into strips and toss in the butter over a
  gentle heat for 6-8 minutes until cooked through but not too soft.
  Add the single cream and the tomatoes, mix well and simmer together
  for a further 4-5 minutes. Stir in the soured cream or yogurt and
  heat through gently. Season to taste with salt, pepper and a little
  lemon juice.
  
  Place the mushroom mixture in the centre of the serving-dish,
  surrounded by the wild rice, and it is ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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