Gina Farina's Note:
I live on a lake where the Native Americans used to harvest the rice. This recipe is excellent as a side dish during the holidays and makes a wonderful stuffing for turkey, chicken or cornish game hens. Also good with wild game.
My Private Note
Units: US | Metric
- 1 lb wild rice, cooked according to packaging
- 1 cup cooked white rice (cooked separately from wild rice)
- 1 lb bacon
- 1 medium onion, chopped fine
- 1/2 lb fresh mushrooms, sliced thin
- 1 stalk celery, sliced
- 1 medium carrot, peeled and diced small
- 1 tablespoon chicken bouillon concentrate or 2 -3 chicken bouillon cubes
- 1/4 cup butter, melted (optional)
- salt and pepper
- 1(Properly cooked wild rice should be split and soft.).
- 2Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces.
- 3In some of the reserved bacon fat sauté the vegetables until soft.
- 4To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix.
- 5If the mixture seems dry, add the melted butter.
- 6Add salt and pepper to taste (remember, the bacon is salty).
- 7Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.
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Nutritional Facts for Minnesota Wild Rice Casserole
Serving Size: 1 (159 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 508.1
- Calories from Fat 237
- Total Fat 26.3 g
- Saturated Fat 8.6 g
- Cholesterol 38.5 mg
- Sodium 487.5 mg
- Total Carbohydrate 52.6 g
- Dietary Fiber 4.4 g
- Sugars 3.0 g
- Protein 16.6 g
The following items or measurements are not included:
chicken bouillon concentrate