Wild Rice Casserole

[Guest guest]

Wild Rice Casserole

 

Source: The McDougall Health-Supporting Cookbook, Vol. 2

 

1 (8 oz.) package wild rice

2 carrots, sliced

3 potatoes, peeled and diced

1 (10 oz.) basket pearl onions, cleaned and left whole

2 zucchini, chopped

1/2 lb. mushrooms, quartered

2 cups of your favorite sauce (almond sauce, dill sauce, nutty sauce,

etc.)

 

Prepare wild rice according to package directions. Prepare

vegetables as directed and steam until tender. Prepare sauce of your

choice. In a large casserole combine wild rice and vegetables. Add

sauce and stir gently. Bake at 350 degrees for 30 minutes.

 

***Note: a flavorful sauce is the success of this recipe.