Wild Rice Casserole
from Rube Marcos, Rube's Rice, South St. Lawrence Market| The rarest of all rices, and the most expensive, wild rice is harvested by hand in remote parts of Canada by Native Canadians. It has a nutty flavour and may be added to other rice dishes for texture and taste. | Cooking Tip 3 cups (750 mL) boiling water + 1/2 tsp (2 mL) salt + 1 cup (250 mL) wild rice = 4 cups cooked rice. |
| Wild Rice | 1 cup / 250 mL | |
| Basil, dried | 1/4 tsp / 1 mL | |
| Salt | 1/2 tsp / 2 mL | |
| Pepper, freshly ground | 1/2 tsp / 2 mL | |
| Sage, rubbed | 1 tsp / 5 mL | |
| Thyme, dried | 1 tsp / 5 mL | |
| Stock, beef or chicken | 3 cups / 750 mL | |
| Bacon, lean | 8 slices | |
| Onion, chopped | 1 medium | |
| Mushrooms, chopped | 1/2 lb / 225 g | |
Soak the rice in cold water overnight. In the morning, drain, wash and drain again. Place the rice, basil, salt, pepper, sage and thyme in a small saucepan. Stir in the stock and cook, covered, over boiling water for 45 minutes, or until the rice is tender and curled. Preheat the oven to 350oF (180oC). Dice and sauté the bacon in a heavy frying pan. Add the onion and the mushrooms, stirring over medium heat until they begin to brown. Combine the rice and bacon mixtures. Pour into a well-oiled 6-cup (1.5 L) oven-proof casserole. Bake, covered with a loose tent of aluminum foil, for 20-25 minutes. Makes 6 servings. |
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