Wild rice and chestnut bake

2  cups (14 ounces) wild rice 

4 2/3  cups water 

 Salt and pepper, to taste 

1  bay leaf 

2  tablespoons butter 

 Butter (for the dish) 

3  tablespoons canola oil 

1  onion, chopped 

12  ounces button mushrooms, sliced 

1  can (14 ounces) chestnuts, drained and chopped 

1  tablespoon chopped sage 

1/2  cup dry sherry 

1  bunch scallions, chopped 

1  cup chopped parsley 

1/2  cup panko bread crumbs 

1/2  cup grated Parmesan  

1. In a large pot, combine rice, water, salt, and bay leaf. Bring to a boil, lower the heat, and cover the pan. Simmer for 50 minutes. Remove from heat, discard the bay leaf, and stir in the 2 tablespoons butter. Set aside, covered, for 10 minutes.

2. Set the oven at 425 degrees. Butter a 9-by-13-inch baking dish.

3. In a large skillet over medium-high heat, heat 2 tablespoons of the canola oil. Cook the onion and mushrooms, stirring often, for 10 minutes or until tender.

4. Add the chestnuts, sage, and sherry. Cook for 3 minutes. Transfer to a large bowl.

5. Stir in the rice, scallions, parsley, salt, and pepper. Transfer to the baking dish.

6. In a small bowl, combine panko, Parmesan, and remaining 1 tablespoon canola oil. Sprinkle over the rice.

7. Bake for 20 minutes or until the mixture is hot and top is golden.

Karoline Boehm Goodnick