Creamy Wild Rice with Mushrooms

1. 1

   In a saucepan of salted boiling water, cook the wild rice until very tender, about 45 minutes; drain.

2. 2

   Preheat the oven to 475.

3. 3

   Melt the butter in the oil in an enameled cast-iron casserole.

4. 4

   Add the shallots and thyme, season with salt and pepper and cook over high heat, stirring, for 2 minutes.

5. 5

   Stir in the white and shiitake mushrooms.

6. 6

   Bake for about 15 minutes, or until the mushrooms are just wilted.

7. 7

   Stir and bake for about 10 more minutes, or until the mushrooms are dry.

8. 8

   In a large measuring cup, combine the skim and whole milk.

9. 9

   In a small bowl, gradually whisk 1/4 cup of the milk into the arrowroot until smooth.

10. 10

    Set the casserole over high heat.

11. 11

    Add the remaining milk and bring to a boil.

12. 12

    Stir in the arrowroot mixture and cook until thickened, about 1 minute.

13. 13

    Add the rice and cook, stirring, until heated through.

14. 14

    Add the parsley and chives; season with salt and pepper.

* Per serving · 4 servings · Values may vary.