Mushroom Wild Rice Side Dish Casserole

READY IN: 2hrs 25mins
Recipe by yooper

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

Top Review by belairnp

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!!!

Ingredients Nutrition

Directions

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

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