2-3 portobella mushrooms
3 shallots minced
2 3/4 c chicken broth
1 c wild rice
1/2 tsp dried thyme
1/2 tsp pepper
1 bay leaf
Preheat broiler. Line baking sheet with foil. Place mushrooms stemmed side down on sheet. Broil until lightly browned - about 4 minutes. Cool and then dice.
Reduce oven temperature to 350*. In saucepan, saute shallots with cooking spray. Stir in broth, then mushrooms, rice, thyme, pepper and bay leaf. Transfer to a casserole and cover. Bake until liquid is absorbed and rice tender. About 1 1/2 hour. Remove bay leaf.
5 servings
3 WW pts