Total Time
1hr 40mins
Prep 0 mins
Cook 1 hr 40 mins

This is my favorite thing to do with wild rice. It freezes well.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large saucepan, bring 3 quarts of water to a boil.
  3. Add wild rice and cook, uncovered, for 10 minutes.
  4. Drain well.
  5. In a large heavy dutch oven, melt butter over medium heat.
  6. Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes .
  7. Add parboiled wild rice and long grain rice and toss well to coat with butter.
  8. Add remaining ingredients and mix well.
  9. Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes .
  10. Allow to cool 5 minutes before serving.
Most Helpful

4 5

Was looking for a differant way to make wild rice for a side to go with a pork loin and so glad I found this. Loved the blend of flavors and the combination of white rice (I used jazmine) and wild rice. Didn't have scallons (can't believe I was out) or green peppers but the flavoring and directions given where spot on. This will be enjoyed often.

5 5

Best use of wild rice I've come across. I'd suggest the following changes: Double or triple the scallions. Double or triple the green pepper. Make it a whole pound of mushrooms. Add a can of cream of mushroom soup. Add a can of coconut milk. Use olive oil instead of butter. One slight pinch more salt. Perhaps another half tablespoon curry powder. Keep everything else the same.

4 5

This had a very nice flavor. I did omit the green pepper for my kid's sake and cut back on the curry powder to about 3 tsps. I'd make it again but probably add more white rice. Thanks.