| 1 | Serves 2-3 |
| 2 | this delectable casserole of mushrooms, tomatoes and soured cream is served inside a ring of wild rice. |
| 3 | The creamy sauce is mopped up by the rice and makes a memorable supper dish. |
| 4 | drain the washed rice, cover with boiling water in a large saucepan and bring to the boil. |
| 5 | Simmer for 5 minutes and leave to stand in the same water for half an hour. |
| 6 | Then drain and cover with fresh water, and simmer for about 10-15 minutes until the rice is tender but still crunchy. |
| 7 | Drain, and arrange around the edge of a warmed serving-dish. |
| 8 | Cover with foil and keep warm while you prepare the mushrooms. |
| 9 | cut the mushroom slices into strips and toss in the butter over a gentle heat for 6-8 minutes until cooked through but not too soft. |
| 10 | Add the single cream and the tomatoes, mix well and simmer together for a further 4-5 minutes. |
| 11 | Stir in the soured cream or yogurt and heat through gently. |
| 12 | Season to taste with salt, pepper and a little lemon juice. |
| 13 | place the mushroom mixture in the centre of the serving-dish, surrounded by the wild rice, and it is ready to serve. |
