I found this recipe in the “Vegetarian Times Cookbook” by Lucy Moll. It’s always good to peruse an old favorite and that’s what’s been happening the last month or so. Jake left to go salmon dipnetting in Chitina for the weekend (I cannot fish yet since I haven’t been an Alaskan resident for long enough), but I had to stay home to work. And as usual, when Jake’s gone I make something with one of his hated vegetables in it. Usually mushrooms. Jake is actually at this very moment out on a moose hunt with a couple of his friends and his dad. So once again I’ve found myself making some new yummy mushroom recipes. But you’ll see those a little later.
Herb-and-Mushroom Rice Casserole
2 cups uncooked white rice
4 1/2 cups vegetable stock
1 tablespoon butter
3 tablespoons olive oil
5 scallions, chopped fine
1-2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 medium bunch fresh parsley, stems removed, leaves minced
4 cups white button mushrooms, finely chopped
2 medium bunches dill weed, stems removed, and minced
plain yogurt, to garnish
1. In a medium saucepan, cook the rice with 3 cups of the vegetable broth and the butter. Bring the ingredients to a boil and then lower the heat, cover and simmer till the rice is tender. This should take about 20 minutes.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat and sauté the scallions and garlic, stirring frequently till scallions are limp.
3. Add the cayenne, oregano, and black pepper to the scallion mixture and cook 1 minute more before adding the parsley, mushrooms, and dill. Then cook 5-10 minutes, till the mushrooms are soft.
4. While the mushrooms are cooking, preheat your oven to 350 F.
5. Combine the rice and vegetable mixture in a 2 1/2 quart casserole dish and pour the remaining 1 1/2 cups vegetable stock over all.
6. Bake uncovered for 30 minutes.
7. Serve hot, garnished with plain yogurt.