Another one from Penzey's: wild rice casserole

You've all read until you're sick of it, how Annalena finds her recipes everywhere. It's a bit of an odd habit, but it's not a bad one: you will find recipes in magazines that are not otherwise dedicated to cooking, or in different catalogs, etc. Most of the time, you'll just want to toss them. Annalena does not need, for example, a recipe where Oreos are dipped in mayonnaise and then breadcrumbs and deep fried. Nor does she want or need a recipe that involves mixing the contents of three cardboard boxes to make one dinner dish. Or, if the recipe involves a cheddar cheese substitute that is the color of a pumpkin, we'll pass thank you very much.

Some places, however, are treasure troves for our lady of the kitchen. One such is Penzey's spice catalog. Most recently, you will find my adaptation of their bundt cake recipe, with pears. Most recently, this one showed up. All the augurs were that it was a good thing. And it is. And it admits of variations, as I will explain.

Wild rice... ah. How many of you know that wild rice is not a rice? Nope. It's the seeds of a grass, that grows in marshy places. It CAN be farmed, which of course makes it no longer "wild" in the true sense of the word; however, true "wild" rice is ridiculously expensive. I once had a pound bag of it that had been collected by Native Americans, in canoes, in northern Minnesota. I think it cost me 30 dollars. I will tell you, ragazzi, that it tasted no different from the stuff I bought for 16 bucks a pound that was farmed "wild" rice.

There are political issues and societal issues here, of course. If you are inclined to support the people who are collecting this rice,or any other crop , for that matter, then by all means, do so. For some of us, these issues are important, but not to all, and frankly, with all that is going on these days, we may choose to put or donation money elsewhere than in wild rice . Whatever is with you, do it.

OK, enough of the soap box, so let's get to work and make our casserole. As with all Penzey's recipes, this is ridiculously easy. And it is wonderfully satisfying.

You start with a generous cup of dry wild rice. Boil up two cups of water, and pour this over the rice and put it to the side. Meanwhile, preheat your oven to 350 degrees, and gather your other ingredients.

At the minimum, you will need 3/4 cups of raw white or brown rice, or 2 cups of the cooked stuff. This recipe works with both. You also need a pound of mushrooms, any kind. Plain old button work in this recipe, but it would be outrageous with the other varieities you can find. Also, if you happen to have some dried mushrooms around, why not toss them in with the wild rice and reconstitute them. You will also want three cups of stock, be it chicken, beef, or vegetable, and a cup and a half of whole milk. Salt and pepper too. Finally, one large onion.

Chop up the onion and slice the mushrooms. This will take you no more than about ten minutes. Melt two tablespoons of butter in a pan, add the mushrooms and onions and saute' them, for about 7 minutes. Add some salt before you start. You will be astounded by how much they reduce. Put them in a big bowl, with the stock, the milk, any spices you want to use, and IF you happen to have some left over sausage or chopped meat, or some green vegetables, put that in, too. After the hour is over, drain your wild rice (save the water for cooking some other rice if you are so inclined), and add that to the bowl as well. Mix this all together and pour it into a big, greased, baking dish (mine was 9x13) or two smaller ones (pie pans, for example). Seal the baking dish with tin foil, and put the whole thing in the oven, at 350, for 75 minutes. That's an hour and a quarter.

When you come back, you may see all the liquid gone, or nearly all of it. Or maybe not. You do want the liquid gone. So, take the tin foil off the top, and bake for another fifteen minutes and you know what? YOu will be done. Maybe.

If you are serving this as just a side dish for something like roast chicken, I would stop here. But if you want something more substantial, grate up some cheese. At least three tablespoons worth, and strew it over the rice. Turn on your broiler, and keep an eye on things. Probably another two minutes or so is all you need.

Now, how much work was that? Not very much. And I bet you people ask for seconds. I bet YOU go back for seconds.

Autumn is upon us. I am sniffling, it is less than 60 degrees out, and we are switching seasons. Put this one in your hamper for use, and maybe even make it with your Thanksgiving dinner. It has that kind of feel about it.