Wild Rice-Mushroom Casserole

Taken from Weight Watchers New Complete Cookbook

2-3 portobello mushrooms, stemmed
1 tablespoon olive oil
3 shallots, minced
2 1/4 cups reduced-sodium chicken broth
1 cup wild rice
1/2 teaspoon rosemary leaves, crumbled
1/2 teaspoon freshly ground pepper

1) Preheat the broiler, line a baking sheet with aluminum foil. Place mushrooms stem down on baking sheet. Broil until lightly browned, about 4-5 minutes. Let cool slightly, then dice; transfer to plate.

2) Reduce oven temperature to 350 degrees. In a medium saucepan, heat the oil. Saute' the shallots until softened, about 4 minutes. Stir in the broth, mushrooms along with any juices from broiling, rice, rosemary, and pepper. Transfer to 1 quart casserole dish. Cover and bake until liquid is absorbed and the rice is tender but slightly chewy, about 1 hour.

Points per serving 3
Servings 6

What I did to make this a meal as opposed to a side was slightly different.
I used Uncle Ben's Ready Rice (Long Grain and Wild), which is 2 servings at 4 points per serving.

I followed the recipe as instructed, but omitted the broth, since the rice was already made. Instead I added half a packet of crushed chicken bouillon and a little water so that the casserole had something to absorb while baking. This also allowed the meal to be prepared quicker, because I only left it to bake for approximately 20 minutes at 350 degrees.

This way, the entire casserole is 12 points, because the only ingredients with points values are the rice, and the olive oil. You can then have 2 meals at 6 points, or 3 at 4, 4 and 3 etc...

Enjoy!