Wild Rice and Mushrooms

Rinse the wild rice and brown rice under cold water, then combine them in a medium saucepan with the appropriate amount of water or broth and cook according to package directions until just tender. Drain any excess liquid and set aside.

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish or a similarly sized casserole dish.

Dice the onion and mince the garlic, then slice or roughly chop the mushrooms into uniform pieces.

Heat a large skillet over medium heat with a drizzle of oil or butter, then sauté the onion until softened and translucent, about 4 minutes. Add the garlic and mushrooms, cooking until the mushrooms release their moisture and become golden brown, about 6 more minutes.

In a large mixing bowl, combine the cooked wild rice, brown rice, and the sautéed mushroom mixture, stirring to distribute evenly. Season generously with salt, pepper, and any additional herbs such as thyme or parsley.

Beat the eggs in a separate bowl until smooth, then pour them over the rice and mushroom mixture, stirring thoroughly to coat and bind all the ingredients together.

Transfer the combined mixture into the prepared baking dish, spreading it into an even layer, then cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is lightly set and golden.

Remove the casserole from the oven and allow it to rest for 5 minutes before slicing and serving to allow the layers to firm up and flavors to meld.