Ingredients

The following ingredients have 10 Servings
  • 2 cups wild rice
  • 3- 3 1/2 cups chicken broth/stock
  • 8 oz. white mushrooms
  • 8 oz. portabella mushrooms
  • 4 oz. shiitake mushrooms
  • 1/2 stick butter
  • 1/2 onion, (diced)
  • 2 garlic cloves, (minced)
  • 2 tbsp. sherry
  • 6 oz. bacon, (cooked and crumbled)
  • 1 tbsp. fresh thyme, (chopped)
  • 1 tbsp. fresh sage, (chopped)
  • 2 tsp. salt (to taste)
  • 1/4 tsp. black pepper
  • 1/2 cup parmesan cheese ((grated))

Instruction

  • Preheat the oven to 350 degrees.
  • Cook the wild rice in the broth in accordance with the instructions on the package. Mine typically simmers on low, covered, for 45 minutes.
  • Once the rice is cooked, pour it into a 9x13 (or 8x11) baking dish and set aside.
  • Cook the bacon until crispy, remove and drain. Drain excess bacon fat from the skillet, leaving about 1-2 tbsp. Save the bacon fat for future use.
  • Heat the skillet over medium heat and add the onions and garlic and cook until soft.
  • Add the mushrooms and crumbled bacon and cook until mushrooms start to release liquid, about 10 minutes.
  • Add the sherry, salt , pepper and herbs and cook until liquid is absorbed.
  • Remove from heat and pour over the rice, stirring to combine the ingredients. Cover with the Parmesan cheese.
  • Bake for 15 minutes. Remove and let rest for 10 minutes.