Wild rice casserole

Name: Wild rice casserole
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion; 1 garlic clove; 200 g wild rice mix; 250 g brown mushrooms; 200 g carrots; 200 g celeriac; ¾ tsp caraway seeds; 6 water; 5 dl cloudy apple juice; ¾ tsp salt; a little pepper; ¾ tsp dried savory; 100 g sour single cream

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Casserole

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

200 g wild rice mix

250 g brown mushrooms, quartered

200 g carrots, peeled, cut into approx. 1 cm chunks

200 g celeriac, peeled, cut into approx. 1 cm chunks

¾ tsp caraway seeds

6 water

5 dl cloudy apple juice

¾ tsp salt

a little pepper

¾ tsp dried savory

100 g sour single cream

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How it's done

Casserole

Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Add the mushrooms, carrots, celeriac and caraway seeds, cook for approx. 2 mins. Pour in the water and apple juice, season. Add the savory. Cover and simmer for approx. 25 mins., stirring occasionally until the rice is al dente. Plate up the casserole, serve with sour single cream.

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4 people

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