Wild Rice Casserole » Greene Espel

Ingredients

• 1.5-2 c wild rice
• Chicken stock
• 2 Tbsp butter or olive oil
• 8 oz mushrooms, chopped
• 1/2 onion, diced
• 2 zucchini or yellow squash, sliced into half moons
• 2 cloves garlic, minced or 1/2 tsp garlic powder
• Salt and Pepper
• Shredded cheese: sharp cheddar, swiss, goat cheese all work.
• Cook enough wild rice to form a 1″ (ish) layer in the bottom of a casserole dish – usually a few cups. I like to cook the rice in chicken stock. If you make too much, the rice freezes well!
• Preheat the oven to 400.
• Add the veggies in a layer on top of the rice.
• Bake it until the cheese melts, the top browns, and it smells good, about 20-30 minutes.