Wild rice takes longer to cook than true rice. This dish can be baked ahead and reheated at serving time.

1. Turn on the broiler; line a baking sheet with foil. Place the mushrooms, stem side down, on the baking sheet. Broil until lightly browned, about 4 minutes. Remove and let cool slightly, then dice; transfer to a plate.

2. Reduce the oven temperature to 350 degrees. In a medium saucepan, heat the oil. Saute the shallots until softened, about 4 minutes. Stir in the broth, the mushrooms with any juices, rice, thyme, pepper and bay leaf. Transfer to a 1-quart casserole. Cover and bake until the liquid is absorbed and the rice is tender but still slightly chewy, about 1 hour or more. Remove, discard the bay leaf and serve.

sat. Fat), 25 grams carbohydrate, 6 grams protein, 261 mg sodium, trace of cholesterol, 16 mg calcium, 6 grams fiber

Recipe from "Weight Watchers New Complete Cookbook" (Macmillan). Tested by Kathleen O'Gorman for the Free Press Test Kitchen. Mc from Pat Hanneman <kitpath@earthlink. Net> 1/99.