Bulgur & Wild Rice Casserole

Total Time
Prep 30 mins
Cook 30 mins

Did you know that wild rice is not actually rice, but the seed of a grass native to the lakes of the upper Midwest and southern Canada? Bulgar is made by steam-cooking and drying whole-wheat kernels, then cracking them into pieces. From BH&G. Healthy stuff! This is easy to make vegan- just use a vegan margarine and vegetable broth and you're set. This uses cooked wild rice, so if you've got some left over, this might be a good one to try. I think it would probably freeze well, too.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a large saucepan or stockpot, melt butter over medium heat.
  3. Add bulgar and cook for about 2 minutes.
  4. Stir in celery and onion and cook for about 3 more minutes, or until just tender.
  5. Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
  6. Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
  7. Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
  8. Transfer to a 2-QT baking dish with cover.
  9. Cook, covered, for about 20 minutes or until all the liquid is absorbed.
  10. For Vegetarian do not use chicken broth.
Most Helpful

This was OK, but I don't think I'll make it again - the flavours just didn't seem to complement each other. What would I do differently? I would definitely saute the mushrooms first to evaporate most of their liquid, and I would also roast the pecans (walnuts in my case) and just stir them in at the end, once the casserole is done.

evelyn/athens May 15, 2005