Recipe Courtesy Buffy Miller-Jackson
1 cup wild rice
1 cup brown rice
1 cup apple cider
3 cups stock of your choice
2 stalks celery, finely diced
1 large onion, finely diced
3-4 cloves of garlic, minced
2 carrots, shredded
1 8 ounce package baby portabella mushrooms, coarsely chopped
1 can water chestnuts, chopped
1-2 cups of Half and Half
Salt and Pepper to taste
In a large saucepan melt 1-2 Tablespoons of butter over medium low heat. Stir in the wild rice and the brown rice, cook stirring constantly until the rice the begins to smell nutty and fragrant. Slowly stir in the apple cider and stock. Bring the heat up to medium, cook the rice uncovered until it comes to a boil, stirring occasionally. Cover, turn heat to low simmer the rice for 30 minutes undisturbed (no peeking). I use broken pieces of wild rice for this recipe. The smaller pieces allow the wild rice to cook in the same amount of time as the brown rice. If using Premium wild rice you will need to cook the two rice's separately, allowing an extra 20-30 minutes for the wild rice. To break wild rice, simply place in a zipper bag and roll with a rolling pin.
Meanwhile, in a large pan sauté the onion, garlic and celery till softened, stir in shredded carrots and sauté a couple minutes, add in mushroom and continue to sauté until mushrooms have softened and cooked down. Stir in the chopped water chestnuts and salt and pepper to taste. Stir in the rice combo, stirring well. Stir in enough half and half to make a light sauce. Less if you prefer a drier mix, more if you prefer a saucier mix.
Taste and adjust seasoning accordingly.
At this point the casserole is ready to serve if you like. If making the day before pour into a greased pan and cover with foil. To reheat place into a 350*F oven and heat covered for 35-40 minutes or until hot in the center. This also works well in a crock pot.