Shrimp and Wild Rice Casserole Creamy Baked Shrimp and Wild Rice Casserole with Mushrooms and Herbs Ingredients: 1 cup wild rice blend 2 1/2 cups low-sodium chicken or vegetable broth 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1 cup mushrooms, sliced 1/2 teaspoon dried thyme Salt and pepper to taste 1 pound shrimp, peeled and deveined 1/2 cup sour cream 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley Directions: Preheat oven to 375°F (190°C). In a medium saucepan, combine wild rice blend and broth. Bring to a boil, reduce heat to low, cover, and simmer for 45–50 minutes or until rice is tender and liquid is absorbed. While rice cooks, heat olive oil in a skillet over medium heat. Add onion, garlic, and mushrooms. Cook for 5–6 minutes, until soft. Stir in thyme, salt, and pepper. In a large bowl, combine cooked rice, sautéed vegetables, shrimp, sour cream, mozzarella, and half of the Parmesan. Stir gently to combine. Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining Parmesan on top. Bake for 20–25 minutes, or until shrimp are cooked through and top is golden. Garnish with parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes Kcal: 410 kcal | Servings: 6 servings #shrimprecipes #wildricecasserole #seafoodbake #comfortfooddinner #easycasserole #bakedshrimpdish #weeknightmeals #homemadecasserole #creamyshrimp #glutenfreedinner #mushroomcasserole #shrimpandrice #familydinnerideas #cheesycasserole #shrimpcomfortfood #easyshrimpbake #ovenbakedrecipes #savorycasserole #heartymeals #makeaheadmeal This creamy Shrimp and Wild Rice Casserole is packed with juicy shrimp, earthy mushrooms, and herby flavor! Cozy, hearty, and easy to prep ahead!

Georgian Chakapuli with Trout – Herbed Fish Stew While traditionally made with lamb, this fresh Georgian variation uses trout cooked with tarragon, green plums (or lemon), and white wine for a fragrant and tangy stew. Ingredients (Serves 2–3): * 2 whole trout (cleaned) or 500g trout fillets * 1 onion, sliced * 1 bunch fresh tarragon (or 1 tsp dried) * 100ml dry white wine * 2–3 green plums (or 1 tbsp lemon juice) * 2 cloves garlic, minced * Salt, pepper Instructions: 1. In a pot, layer onions, garlic, and herbs. Place trout on top. 2. Add wine, plums (or lemon juice), salt, and pepper. 3. Cover and simmer on low heat for 20–25 minutes until fish is tender. 4. Garnish with extra herbs and serve with bread or rice. Georgian Tip: Traditionally cooked in a clay pot and served with cornbread (mchadi) or ghomi (cornmeal porridge).

A friend sent me this, thought it might fit

My daughter’s reaction to me cheering at her 5th grade graduation.

Office Skills

It's that time of the year

Today’s photos, sharing with you 💕 How do you like this light? Scroll to the last for my cute photos! -3- Next event! @nijigenexpo #ootd

Ozzy Osbourne and father's wet dream

June