Chippewa Wild Rice Casserole

1 cup uncooked wild rice
1/2 lb sliced mushrooms
1/2 cup sunflower seeds
3 tbsp minced shallots
1 bay leaf
1 tsp Worcestershire sauce
3 cup chicken broth
1/2 cup butter

Combine rice, mushrooms, shallots, sunflower seeds, bay leaf and Worcestershire sauce in 2 quart casserole. Add broth, dot with butter, cover and bake in 325°F oven until rice is tender and liquid is absorbed (about 1 1/2 hours).

Recipe compliments of the Minnesota Cultivated Wild Rice Council