looks like i've got a bit ahead as this was last night's supper. next time, i'll try adding a handful of broccoli, or perhaps some swiss chard, to add some colour, vitamins & aesthetics. & for a bit more nutrition, with little to no change of taste, lightly dust each serving with nutritional yeast.
1 small onion, finely chopped
1/3 cup butter
1 lb mushrooms, button or cremini
1 cup long grain rice
1 1/2 cups stock
s & p, to taste
preheat oven to 350º.
sauté onions in the butter. add the mushrooms & rice & stir until lightly golden. put his mixture into a 2qt casserole dish. cover & bake for an hour.
Wild Rice with Mushrooms & Almonds
1 cup wild rice, washed
1/2 cup butter
1/2 cup slivered almonds
2 Tbsp chives, or scallions
8 oz mushrooms, button, cremini or portabello, sliced
2 1/2 cups stock
preheat oven to 325º.
sauté rice, almonds, chives & mushrooms in the butter until the almonds are golden (about 20mins).
transfer rice mixture into a greased 1 1/2 qt casserole dish. bring stock to a boil, then pour over the rice, & stir. cover & bake for 1 1/2 hours, ot until all the liquid is absorbed.