Wild Rice with Mushrooms and Rosemary by Nancy T. Maar

The little crunch from the celery that contrasts with the tender mushrooms.

Yields 6 servings; serving size 5 ounces

Calories: 165.74

Protein: 7.25 grams

Carbohydrates: 24.39 grams

Sugar: 1.2 grams

Fat: 5.22 grams

1 cup water

2 cups beef broth

1 cup wild rice

2 tablespoons unsalted butter, cut in dice

Salt and pepper to taste

2 stalks celery, coarsely chopped

1 tablespoon dried rosemary

2 cups Italian brown or white button mushrooms, sliced

½ cup extra broth or water, if necessary

Preheat the oven to 350°F. Put the water, broth, rice, butter, salt, pepper, celery, and rosemary in an ovenproof casserole dish.
Cover tightly and bake in the oven for 75 minutes.
Add the mushrooms. If the rice is dry, add more broth or water.
Cover and cook for another 30 minutes.