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    You are in: Home / Recipes / Mushroom Wild Rice Side Dish Casserole Recipe
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    Mushroom Wild Rice Side Dish Casserole

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    yooper's Note:

    This is the best wild rice casserole I've ever tasted! I could make a meal of this alone!

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    Units: US | Metric


    1. 1
      In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
    2. 2
      Reduce heat; cover and simmer for 40 minutes.
    3. 3
      Stir in brown rice.
    4. 4
      Cover and simmer 20-25 minutes longer or until rice is tender.
    5. 5
      Meanwhile, in a large skillet, cook bacon until crisp.
    6. 6
      Remove bacon to paper towels, drain, reserving 2 tablespoons drippings.
    7. 7
      In the drippings, saute mushrooms, onion, peppers and celery until tender.
    8. 8
      Stir in broth and remaining salt.
    9. 9
      Bring to a boil.
    10. 10
      Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
    11. 11
      Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.
    12. 12
      Drain rice; add mushroom mixture.
    13. 13
      Transfer to a greased 13x9x2-inch baking pan.
    14. 14
      Cover and bake at 350 for 25 minutes.
    15. 15
      Uncover, bake 5-10 minutes longer or until heated through.

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    Ratings & Reviews:

    • on August 07, 2013


      I was looking for a cassoulet-like recipe and found this recipe. I did not make the recipe as listed here, but adapted it as a main dish for my vegan family and it was delicious!<br/>After very lightly spraying the pan with canola oil, I carmelized 1 sliced vidalia onion, added 4 cloves garlic diced (recommend more if want stronger garlic flavor). Once they were golden brown, I added the 4 oz sliced baby portabella mushrooms and 2 teaspoons of Herbes de Provence (would recommend adding more) and cooked down for about 10 minutes until mushrooms were brown and had released their liquid. I blended one 14 oz can of diced, tomatoes and 2 cans cannellini beans (rinsed and drained). Once bubbly and hot, 10 oz of fresh spinach leaves, cut in chiffinade were added to mushroom/bean mixture to wilt.<br/>Meanwhile, the wild rice (one 4 oz box) was cooking per package instructions in a small saucepan...this takes at least 50-60 minutes to cook start first!!<br/>Once rice had cooked for 60 minutes, the wild rice and any water in the saucepan were poured into the bean/spinach/mushroom mixture. All were transferred to a 9x13 baking dish, cooked in 350 degrees F oven for 35 minutes.<br/>I topped with personal garlic spice seasoning blend instead of bread crumb mixture.<br/>Thanks for helping with the idea for dinner!!!

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    • on November 02, 2010


      Great wild rice recipe. It does take some time and work but DH and the baby loved it. Made it with SAUTEED CHICKEN with CURRIED APPLES #75984 and it was great together. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2009


      Great casserole. I made it as a side with some "unfried" Chicken. I did not use all wild rice, I bought a brown rice/barley/wild rice mixture from Trader Joes. It worked well.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Mushroom Wild Rice Side Dish Casserole

    Serving Size: 1 (198 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 198.2
    Calories from Fat 91
    Total Fat 10.2 g
    Saturated Fat 2.7 g
    Cholesterol 11.4 mg
    Sodium 691.7 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 2.3 g
    Sugars 2.0 g
    Protein 6.8 g

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