WILD RICE CASSEROLE with MUSHROOMS

Wild Rice Casserole with Mushrooms

INGREDIENTS

1 cup wild rice, ; cooked according to package directions

3 tablespoons unsalted butter

4 tablespoons onion ; minced

2 tablespoons green pepper ; minced

8 ounces white mushrooms ; trimmed and sliced

1 can condensed cream of mushroom soup

1 cup heavy cream

1/4 teaspoon dried basil

1/4 teaspoon dried tarragon

1/2 teaspoon curry powder

Coarse salt ; to taste

Coarse pepper ; to taste

INSTRUCTIONS

Preheat oven to 350F.

In a heavy-bottomed ovenproof pot over moderate heat, melt butter until foamy and saute onion, pepper, and mushrooms until softened and aromatic, about 8 to 10 minutes. Stir in soup, cream, and spices. Add cooked rice, stirring to combine, and transfer to preheated oven. Bake until soup and cream are absorbed and the rice thickens, and 40 to 50 minutes. Season with salt and pepper.