Nif's Wild Rice Casserole

Submitted by Nif_H

"An excellent dish that is always a hit during family gatherings, even with the vegetarians! You can also cut the amount of cheese and it's a really healthy dish and vegan as well. Make the rice ahead of time. It can take a while for those little guys to cook and open. Enjoy!"

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 cup wild rice, cook as directed to equal almost 4 cups cooked
• 2 teaspoons olive oil
• 1⁄2 lb mushroom, sliced
• 1⁄2 cup onion, chopped
• 1 cup old cheddar cheese, grated
• 1 (19 ounce) can tomatoes, diced (juice too)
• 1 teaspoon salt
• 1 cup water
• 1⁄4 cup slivered almonds, toasted (optional)

directions

1. Saute mushrooms and onions in olive oil over medium heat in a nonstick pan.
2. Mix all ingredients and add to 2 quart casserole dish and cover. Bake 1 hour at 350°F.
3. Sprinkle toasted almonds on top (optional). I use them.

Reviews

[Boomette]

It was my first time cooking wild rice. It's expensive but it's worth it :) I used one small onion. I thought I had a can of diced tomatoes, but didn't. So I used 2 tomatoes, diced and a little bit of tomato juice. That's a very yummy dish :) Thanks Nif. Made for PRMR :)

 

[Lalaloula]

This was a very tasty rice casserolle. The mushrooms and onion were really nice with the wild rice. I used the cheese on top and thought that was very yummy, too. However sadly I couldnt taste the tomatoes that much. Next time I think Ill use more of those instead of the water.<br/>Mine was ready after 30 minutes in the oven, but I guess that depends on your rice and the oven.<br/>THANKS SO MUCH for sharing a keeper, Nif. Ill make this again.<br/>Made and reviewed for PRMR November 2012.

 

[Sharon123]

I scaled this down for two and really enjoyed it for supper yesterday. The almonds are a nice touch. Thanks! Made for PRMR.