Wild Rice Vegetable Casserole
|Wild rice||250 Milliliter (1 Cup)|
|Water||750 Milliliter (3 Cups)|
|Salt||1 Teaspoon (5 Milliliters)|
|Butter||60 Milliliter (1/4 Cup)|
|Onion||1 Large, chopped fine|
|Mushrooms||1⁄2 Pound, thinly sliced (250 Grams)|
|Carrots||250 Milliliter, shredded (1 Cup)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Light cream||125 Milliliter (1/2 Cup)|
|Egg||1 , lightly beaten|
|Brandy||30 Milliliter (2 Tablespoons)|
|Parsley||60 Milliliter, minced (1/4 Cup)|
€¢ Wash the wild rice thoroughly. Place the water in an 8-cup (2 L) microwave-safe pan. Add the salt. Microwave 5 minutes at HIGH.
€¢ Add the wild rice. Microwave 20 minutes at MEDIUM.
€¢ Place the butter in a microwave-safe bowl and melt 2 minutes at HIGH. Add the chopped onion, stir. Microwave 2 minutes at HIGH.
€¢ Add the mushrooms. Microwave 2 minutes at HIGH, stir.
€¢ Add onion and mushrooms to the cooked wild rice, stir well with a fork.
€¢ Add the shredded carrots, salt and pepper.
€¢ Mix together the remaining ingredients. Stir into the cooked wild rice. Cover and microwave 20 minutes at MEDIUM. Adjust seasoning and serve.