Wild Rice Casserole
The Junior League of Seattle, Washington
The Seattle Classic Cookbook
1/2 pound wild rice
3 cups water
2 teaspoons salt
1/2 cup butter
1/4 cup flour
2 cups light cream
8 ounces cream cheese, softened
1/2 teaspoon salt
2 cups sliced or small whole mushrooms
Soak rice overnight in water. Drain, wash well, and put in a medium saucepan. Cover with water, add salt, and bring to a boil. Reduce heat to low, cover, and cook for 1 hour, or until tender. Drain if necessary.
Preheat oven to 350°. Butter a 2-quart casserole.
Melt butter in a heavy skillet, add flour, and stir until mixture bubbles and forms a thick paste. Add cream very slowly, stirring constantly. Add cream cheese, stirring until it is melted and sauce is smooth, and add salt.
Alternate layers of rice, raw mushrooms, and sauce, ending with a generous amount of sauce on top. Bake 30 minutes, or until casserole bubbles around edges and is golden brown on top.
Yield: 8–10 servings
Notes:
Halved this recipe with great success
Did not soak rice overnight, instead cooked on stovetop prior to layering in pan