Wild Rice and Mushroom Casserole (4)

1 Tablespoon butter

½ med onion chopped

½ pound fresh mushrooms, sliced

1Tablespoon flour

¾ cup fat-free milk

¼ teaspoon Italian seasoning

1/8 teaspoon nutmeg

½ teaspoon salt

1/8 teaspoon white pepper

2 cups cooked wild rice *

1/3 cup chopped walnuts

Preheat oven to 350. Butter 1 ½ quart casserole. In medium skillet melt butter. Cook onions over medium heat until translucent. Add mushrooms and cook until tender. In a shaker mix the flour and milk until smooth. Add to pan. Bring to a boil stirring constantly until mixture thickens. Add Italian seasoning, nutmeg, salt and pepper. Stir to blend. Spoon the rice into casserole. Pour sauce over the top. Mix gently. Top with walnuts, if desired. Bake 20 to 25 minutes or until heated through.

*Cook 2/3 c wild rice in 3 cups water with a chicken bouillon cube to make 2 cups

of cooked rice. When rice is done, drain well.

I used a combination of wild rice and several different kinds of brown rice.