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!!!
- 4 cups water
- 1 cup uncooked wild rice
- 1 teaspoon butter or 1 teaspoon margarine
- 1 1⁄2 teaspoons salt, divided
- 1⁄2 cup uncooked brown rice
- 8 strips bacon, diced
- 2 cups sliced fresh mushrooms
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 celery rib, thinly sliced
- 1 (14 1/2 ounce) can beef broth
- 2 tablespoons cornstarch
- 1⁄4 cup cold water
- 1⁄2 cup slivered almonds
Directions See How It's Made
- In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
- Reduce heat; cover and simmer for 40 minutes.
- Stir in brown rice.
- Cover and simmer 20-25 minutes longer or until rice is tender.
- Meanwhile, in a large skillet, cook bacon until crisp.
- Remove bacon to paper towels, drain, reserving 2 tablespoons drippings.
- In the drippings, saute mushrooms, onion, peppers and celery until tender.
- Stir in broth and remaining salt.
- Bring to a boil.
- Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
- Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.
- Drain rice; add mushroom mixture.
- Transfer to a greased 13x9x2-inch baking pan.
- Cover and bake at 350 for 25 minutes.
- Uncover, bake 5-10 minutes longer or until heated through.