for 4 people

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

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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