Title: Wild rice casserole
 Categories: Main dish, Side dish, Low-fat, Canadian, Mushrooms
      Yield: 2 Servings
 
      1 c  Wild rice, uncooked
      1 lb Fresh mushrooms, sliced
           -thickly
      1 c  Minced onion
      3 c  Vegetable broth
      3    Cloves garlic, minced
 
  Rinse wild rice well.  Combine wild rice, mushrooms, onion, and
  garlic in a 3 quart casserole dish. Pour broth over it all, cover,
  and bake at 350 degrees for about 1 1/2 hours.
  
  I use the "jumbo domestic Canadian" wild rice for the best results,
  but any wild rice will taste good.  I usually stir after an hour of
  baking. The liquid is absorbed all at once toward the end, don't
  panic! I add a teaspoon of salt when entertaining SAD eaters, and
  often increase the amount of onion and garlic when my husband and I
  are eating alone.
  
  I am a wild rice fanatic and mail order mine from a place in
  Minnesota. I can e-mail the address to anyone who is interested.
  
  Anne Cox From Fatfree Digest April-May 1994, Formatting by Sue Smith
  (using MMCONV)