- 1/2 cup wild rice, uncooked
- 3 cups water
- 1/2 pound fresh mushrooms, sliced
- 3 tablespoons butter or margarine
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dash ground thyme
- 1 egg yolk, beaten
How to Make It
Combine wild rice and water in a medium saucepan; bring to a boil. Reduce heat; cover and simmer 25 minutes. Set aside.
Sauté mushrooms in butter until tender. Add mushrooms, seasonings, and egg yolk to rice, stirring well. Spoon dressing into a lightly greased 1-quart casserole. Bake at 350° for 20 minutes or until thoroughly heated.