1. Rinse and cook wild rice to package instructions; set aside. 2. Spread cubed french bread in a single layer on a baking sheet. 3. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside. 4. Preheat oven to 325°F. 5. Melt butter in a large skillet over medium heat. 6. Add onion and garlic; cook and stir for 3 minutes. 7. Add mushrooms; cook for 3 more minutes stirring occasionally. 8. Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally. 9. Stir in broth. 10. Add pecans and toasted bread cubes; toss lightly. 11. Transfer to very large casserole dish; cover with lid or foil. 12. Bake for 40 minutes or until hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
